Ingredients
- 3 Egg Yolks
- 2 tbsp White Wine Vinegar
- 200ml Yorkshire Drizzle Original Rapeseed Oil
- 100g Capers
- 150g Gherkins, chopped
- Juice of half a Lemon
- Half a Shallot, finely sliced
- 2 tbsp Fresh Flat Leaf Parlsey, chopped
Instructions
- Whisk together the egg yolks and wine vinegar.
- Slowly add the oil whilst continuing to whisk until all the oil is incorporated and the mixture is thick and light in colour.
- Stir in all the remaining ingredients except the lemon juice.
- Season to taste with salt and black pepper.
- Taste and, if required, add the lemon juice.
- Put into the fridge until ready to use.
- Serve with fish, escalopes of veal, pork or chicken or any savoury food served in breadcrumbs or batter.
Notes
Recipe provided by Yorkshire Drizzle