Apple Mayonnaise

This is an unusually fruity mayonnaise, which I make to accompany Quail in Aspic, but which is also an admirable addition to any summer buffet.


  • 3 large eating apples
  • ½ quantity of mayonnaise
  • lemon juice


Slice the apples – there is no need to peel and core them – and put in a pan with 150 ml/¼ pint cold water. Cover, bring to the boil and simmer for about 15 minutes until really tender. Rub through a sieve. Leave to cool, then mix with an equal volume of mayonnaise. Sharpen to taste with lemon juice.