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

  9. salt and freshly ground white pepper , to taste

  10. 1 lemon , juice only, to taste

  11. 10 asparagus

  12. 1 bunches French breakfast radishes

  13. 1 handfuls young broad beans , podded, cooked

  14. 1/2 cauliflower , cut into florets, cooked

  15. 8 Jersey Royal potatoes , cooked

  16. 8 quail's eggs , hard-boiled

  17. Teruel ham , (or Serrano ham/prosciutto)

Instructions Jump to Ingredients ↑

  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.


Send feedback