- 2 free-range egg yolks
- 2 tbsp Dijon mustard
- 1 lemon, juice only
- 1 tsp white wine vinegar
- 100ml/3½fl oz extra virgin olive oil
- 100ml/3½fl oz sunflower oil
- 7-8 cornichons, finely chopped
- pinch freshly ground black pepper
- 2 tbsp capers, drained
- 1 large garlic clove, chopped
- 3 anchovies in oil, drained and chopped
- small handful fresh dill, chopped
- small handful fresh tarragon, chopped
- small handful fresh lovage, chopped
- ½ small red onion, chopped
- 500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks
- salt
- Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine.
- Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise.
- Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes.
- Mix all together and add salt to taste.