Mustard sauce

Name: Mustard sauce
Yield: 2 jars
Ingredients: 3 Egg yolks; 1 Tbsp Tarragon vinegar, or rice wine vinegar; 1 clove Garlic, crushed; 1 Tbsp Mustard seeds (Main); 1 Tbsp Dijon mustard (Main); 1 Tbsp English mustard; ¾ cup Grapeseed oil; ¼ cup Olive oil; 1 Lemon, zest and juice; 1 handful Tarragon, or chives, to serve

Makes: 2 jars

Tamara West

Warren Elwin

Food writer

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Makes 2 small jars to serve on the ham or turkey sandwiches, with fresh fish or tuatua fritters.

Ingredients

3	Egg yolks
1 Tbsp	Tarragon vinegar, or rice wine vinegar
1 clove	Garlic, crushed
1 Tbsp	Mustard seeds (Main)
1 Tbsp	Dijon mustard (Main)
1 Tbsp	English mustard
¾ cup	Grapeseed oil
¼ cup	Olive oil
1	Lemon, zest and juice
1 handful	Tarragon, or chives, to serve

Directions

In the food processor blitz egg yolks, tarragon (or rice wine) vinegar, garlic, seed mustard, Dijon mustard and hot English mustard to combine.
Mix together grapeseed oil and olive oil then, with the motor running, slowly drizzle the oil into the egg, allowing it to emulsify and thicken to white.
Remove to a bowl, add the zest and juice of a lemon, and some freshly ground black pepper to taste. Refrigerate. Add a small handful chopped tarragon or chives to serve.