• 1 egg yolk
• 10 g (⅓ oz) Dijon mustard
• 2 teaspoons lemon juice
• 2 teaspoons white wine vinegar
• 1 tonka bean, finely grated using a microplane grater
• sea salt flakes
• 250 ml (9 fl oz/1 cup) olive oil
• 2 teaspoons Pernod Ricard or other pastis

Whisk together the egg yolk, mustard, lemon juice, vinegar, tonka bean and a pinch of salt in a bowl until thick and glossy. While whisking continuously, slowly drizzle in the oil and continue to whisk until thick and emulsified. Stir in the Pernod. Transfer to a 500 ml (17 fl oz/2 cup) cream canister and charge once. Set aside.

This can be made 1 day in advance and stored in the cream canister in the fridge. Bring to room temperature before serving.