2 very fresh egg yolks
2 small anchovy fillets
2 garlic cloves, roughly chopped
1 heaped teaspoon English Mustard
A small pinch of salt, sugar and black pepper
1 tablespoon cider vinegar
300ml CULLISSE Highland Rapeseed Oil
Place the egg yolks, anchovies, garlic, mustard, salt, sugar, pepper and vinegar into a food processor and process until smooth.
With the processor running, start pouring in the oil in a very thin trickle (The CULLISSE pourer is perfectly designed for this). When the oil starts to emulsify with the yolks, you can add it a little faster. By the time you’ve added all the oil, you’ll have a thick, glossy mayonnaise.
Adjust the seasoning and, if it seems too thick, thin it slightly with a little warm water.
Cover and chill until needed.
Serve with anything from potato wedges to freshly caught brown crab.
Recipe by Robert Mackenzie