Ingredients Jump to Instructions ↓

  1. 2 egg yolks

  2. 1/2 tsp Dijon mustard

  3. 1 tbsp white wine vinegar

  4. 75 ml extra virgin olive oil

  5. 75 ml sunflower oil

  6. 1 1/2 tsp capers , rinsed, roughly chopped

  7. 2 tbsp parsley

  8. 30 g anchovy fillets , chopped salt and freshly ground white pepper , to taste

  9. 1 lemon , juice only, to taste

  10. 10 asparagus

  11. 1 bunches French breakfast radishes

  12. 1 handfuls young broad beans , podded, cooked

  13. 1/2 cauliflower , cut into florets, cooked

  14. 8 Jersey Royal potatoes , cooked

  15. 8 quail's eggs , hard-boiled Teruel ham , (or Serrano ham/prosciutto)

Instructions Jump to Ingredients ↑

  1. Spring platter Method 1. For the mayonnaise: mix the egg yolks with the Dijon mustard and half of the vinegar in a bowl. Beating all the time with a wooden spoon, whisk or hand beater, start adding the oil very slowly, drop by drop. Wait until each drop of oil is well amalgamated and the mixture has thickened before adding the next bit.

  2. When you have a thick mixture, add the rest of the wine vinegar plus the capers, parsley and anchovies. Mix this all together, then season with salt and pepper and squeeze in the lemon juice to taste. Transfer to a small serving bowl.

  3. For the platter: arrange all the vegetables, potatoes, eggs and ham on a platter. Brush the vegetables with a little olive oil. Serve with the bowl of mayonnaise on the side for dipping.


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