suitable for vegetarians
2 Egg yolks
1 tbsp white wine vinegar
250ml Yorkshire Drizzle Original Rapeseed Oil
1 Garlic Clove, crushed
1 heaped tsp Powdered Mustard
1 level tsp Salt
Freshly milled Black Pepper
Put the egg yolks into a bowl, add the crushed garlic, mustard powder, salt and black pepper and mix well.
Slowly, drop by drop, add the original rapeseed oil to the mixture whilst whisking.
Once the mixture gets lumpy after several drops, add the white wine vinegar.
Continue to add in the rest of the rapeseed oil until all the oil is added to the mixture.
Season to taste with additional salt and black pepper.
Put into the fridge until ready to use.
Serve with potato wedges, spiced crispy chicken or as part of a club sandwich