Classic Mayonnaise, Makes about 1 cup (300g)

Preparation : 10 mins

• 2 egg yolks
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• salt and freshly ground white pepper
• ¾ cup (180ml) olive oil

Using a balloon whisk, beat the egg yolks, mustard, juice, salt and pepper until thick.

Add the oil, a few drops at a time, whisking constantly until thick. When mixture begins to thicken, add oil in a thin steady stream. The slower you add the oil, the thicker the mayonnaise will be. Thin the mayo, if desired, with a little boiling water.

How To Make Aioli

• ½ cup (150g) Classic Mayonnaise
• 2 clove garlic, very finely chopped

How To Make Rouille

• 150g roasted red capsicum
• 1 small clove garlic
• 1 red birds eye chilli, finely chopped
• 1/2 cup (150g) Classic Mayonnaise

Remove skin from capsicum, chop coarsely. Blend or process capsicum, garlic and chilli until smooth. Add mayonnaise, blend until combined. Can also add 2 slices white bread, crusts removed, soaked in water and squeezed dry when processing garlic, capsicum and chilli.

How To Make Tartare Sauce

• 1 cup (300g) Classic Mayonnaise
• 2 teaspoons finely chopped French shallot
• 2 tablespoons finely chopped capers
• 2 tablespoons finely chopped cornichons (baby gherkins)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh flat-leaf parsley

Combine all ingredients.

For more of Lyndey Milan’s fabulous recipes such as her ridiculously easy chocolate slice, click here.