A squeeze of lemon and a sprinkle of fresh parsley makes the perfect combination for fish dishes.
Makes: approx 500ml
1. In a food processor add the egg yolks, mustard and vinegar, blend until well combined and starting to slightly thicken.
2. Slowly add the oil whilst continuously blending until mixture becomes thick and creamy.
3. Zest the lemon and finely chop the zest, finely chop the parsley and stir both into the mayonnaise, season to taste.
Top Tip: This is ideal served with fish or fresh asparagus on the BBQ.