QUICK MAYO

Failsafe and healthy mayonnaise, deliciously creamy and keeps well for a week in the fridge.

1 egg, 1tsp Dijon mustard, 1/2 tsp sea salt, 1tbs apple cider vinegar, 1tbs lemon juice, 200mls extra virgin olive oil

NB you will need a little blender (Kenwood mini chopper is ideal) or the mini bowl in a food processor.

Blend all ingredients, adding the olive oil slowly through the hole in the lid, until the mayo thickens. Add a little extra oil if you want it even thicker. Keep covered in the fridge (mine lasts a good week).

MAYO 4 WAYS

LEMON: mix 1tbs mayo with 1tbs crème fraiche or yoghurt, whisk in juice of ½ lemon

HERB: mix mayo with generous handful of chopped fresh dill, parsley, chives, tarragon, basil (plus optional spoonful of creme fraiche or yoghurt)

ANCHOVY: 1tbs mayo, 1tbs olive oil, 1tbs lemon juice, 6 chopped anchovies, ½ tsp dried rosemary. Mix well adding a grind of black pepper

CURRIED: mix 1bs mayo, 1tbs crème fraiche, 1-2tsp curry powder, harissa or garam masala

HORSERADISH: mix mayo and crème fraiche with 1-2 tsp horseradish