Preparation info
  • Makes

    500 g

    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

A classic, the QCH way. The quality of boquerones really matters here – get the best you can find.


  • 3 free-range organic egg yolks
  • 1 tbsp Dijon mustard
  • pinch of salt


Place the egg yolks, Dijon mustard, salt and vinegar in a blender and blend at the highest setting until the egg yolk starts to thicken.

Now begin to add the vegetable oil from a jug in a gentle, slow but steady stream.

Emulsify the oil and the egg yolks until thick and smooth, allowing yourself to add a few drops of water when necessary to prevent the mixture from splitting. On