Dijonnaise

Dijonnaise

Sides should be just that- always by your side. I have a jar of dijonnaise and sweet chilli in my fridge at all times, and am constantly surprising myself with how well the deep aromatic spices of the sweet chilli, and creamy fresh taste of the dijonnaise harmonise with anything and everything.

Each of these beautiful sauces are ridiculously easy to whip up for last minute pop-ins and impromptu barbecues, or simply a fine accompaniment to ones morning eggs. For a Sweet Chili that packs an extra punch, leave the chill seeds in. Free from nasty refined sugars, gluten and dairy, but certainly not free from taste.

Dijonnaise

Makes 1 cups

1 large egg

3 tsp dry mustard powder

1 Tbs honey

1½ tsp vinegar

250 ml (1 cup) grapeseed oil

or sunflower oil

1½ Tbs lemon juice

½ tsp salt

Whisk the egg, mustard powder, honey, salt and pepper together.

Add a very small amount of oil and whisk until combined.

Keep adding small amounts of oil into the mixture and keep combining it. After about ¼ cup of oil, slowly pour another quarter of the oil in a fine stream into the mixture while whisking.

After half the oil has been used, pour in the vinegar and keep adding the oil while whisking.

The secret to good mayonnaise is to pour the oil into the mixture very slowly while whisking.

Add lemon juice at the end while whisking.

Stores for up to two weeks in the refrigerator in an airtight jar.