Triple-cooked chips
With crisp, golden skins and light, fluffy insides, our chunky triple-cooked chips are as close to perfection as it gets – season with sea salt flakes for a delicious finish
Basic mayonnaise
- Preparation and cooking time
- Total time
- Easy
- Makes 350ml
Skip to ingredients
- 3 egg yolks(freeze the whites for use in another recipe)
- 1 tsp dijon mustard
- 300ml sunflower oil
- ½ lemonjuiced
Nutrition: Per tbsp
- kcal121
- fat13.2g
- saturates1.7g
- carbs0g
- sugars0g
- fibre0g
- protein0.4g
- salt0g
Method
step 1
Tip the egg yolks into the bowl of a mini food processor with the mustard and some seasoning, and briefly whizz to combine. With the motor running, slowly drizzle in the sunflower oil in a very thin, steady stream. It should take around 10-15 minutes to add all the oil.
step 2
Once all the oil has been incorporated, you will have a thick, emulsified mayonnaise. Season with the lemon juice and some salt and pepper.
