A couple of great techniques here to add to your chef locker.
How to cook and prep fresh crab, using every last bit and also how to nail a lemon mayonnaise.
2 Egg Yolks
1 tsp Dijon Mustard
50ml Lemon Juice
200ml Olive Oil
200ml Veg Oil
Salt to taste
Place egg yolks, mustard and lemon juice in a food processor with a good pinch of salt.
With the machine running, start to add the oil. If it is getting too thick before you have added all the oil add a splash of water and then add the rest of the oil.
Season and reserve in fridge until ready to use.
Can keep in the fridge for up to 5 days