“The ultimate partner for fish and chips” Chef Trish Hilferty
- 2 egg yolks
- Generous pinch of salt
- 1 tsp Dijon mustard
- 125ml sunflower or groundnut oil
- 125ml olive oil
- 2-3 tbsp pickling liquor from cornichons, to taste
- 1 heaped tbsp salted capers, rinsed and chopped
- 1 heaped tbsp cornichons, chopped
- 1 heaped tbsp chopped parsley
- ½ tbsp chopped chives
Mix the egg yolks, salt and mustard together in a food processor, or with electric beaters, or a whisk. Once well combined, very gradually drip in the oil, beating all the while, until you have mayonnaise – don’t be tempted to add it too fast, especially near the beginning, or it will curdle. It will be very thick at the end, but don’t worry, the pickling liquor will thin it down.
Stir in the pickling liquor, followed by the remaining ingredients. Taste and see if it needs seasoning, or indeed any extra pickle juice. Serve at room temperature.