Preparation info

  • Serves


    , with some left over
    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The beauty of this simple mayonnaise-based sauce is its versatility, although it is particularly used to enhance the flavours of salads, fish and fish soup.


  • 4 cloves of garlic, crushed, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 1 red pepper, peeled, deseeded and chopped
  • sea salt
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 400 ml olive oil
  • juice of ½ lemon
  • freshly ground black pepper


    Pound the garlic, chilli and red pepper with the salt in a pestle and mortar until smooth and creamy. Add the egg yolks, vinegar and mustard and mix to a rich creamy consistency Transfer to a bowl and very slowly add the olive oil, whisking constantly Add the lemon juice and pepper, and blend. If you prefer a thinner consistency, add a spoonful of warm water.

    Try making your own versions by adding any of the following:

    Chopped herbs: tarragon, chervil, parsley, basil

    Chopped gherkins, capers, shallots, spring onions

    Chopped watercress

    Curry powder, mango or apricot chutney

    Harissa, cumin