This recipe is a variation on traditional mayonnaise. It can be served with fish or with all types of salad dishes. Mayonnaise is simple to make with a blender or food processor.

1 tbsp freshly made English mustard
1 egg
1 egg yolk
3 tbsp lemon juice
1 1/4 cups sunflower or grapeseed oil
Salt and freshly ground black pepper
1 tbsp chopped fresh parsley

1- Put the mustard, egg and egg yolk in the blender or food processor and blend for 15 seconds. Leave the machine running and very slowly add the oil, a drop at a time at first and then slightly faster. Continue to process until the mayonnaise is thick and creamy

2- Add the lemon juice and seasoning and process for a few seconds. Stir in the chopped parsley. Serve immediately or store for up to 2 weeks in a screw-top jar in the refrigerator.