• 2 large free range egg yolks, room temperature
• 1 crushed garlic clove
• 1 heaped teaspoon mustard or mustard powder
• 1 level teaspoon salt
• Freshly milled black pepper
• 5 fl oz Just Oil Extra Virgin Rapeseed Oil
• 5 fl oz groundnut oil (or similar)
• Lemon juice to taste and to thin if necessary

People can be scared of making their own mayonnaise, but give it a go � it�s very easy and your friends will be impressed!!

Use an electric hand whisk the egg yolks, garlic, mustard, salt and pepper. With the whisk running high start adding the oil, literally drop by drop to begin with. When the oil begins to thicken you can add the oil a bit more quickly. When all of the oil is incorporated, you can add some lemon juice to give the mayonnaise some sharpness. This will store well in the fridge, covered for a week, and is delicious with English asparagus.

• Three large or four medium eggs
• One tablespoon of Just Salad Dressing with Country Herb and White Wine
• Salt and pepper to taste
• Three large vine tomatoes
• Two tablespoons of Just Oil Extra Virgin Rapeseed Oil
• Ciabatta stick or baguette sliced lengthways

Whisk a tablespoon of Just Salad Dressing with Country Herb and White Wine into eggs in a bowl for a lower fat and tasty alternative to butter and milk. Pop sliced tomatoes drizzled with Just Extra Virgin Rapeseed Oil under the grill on a sheet of foil. Stir the egg mixture as it cooks over a gentle heat then serve with hot toasted bread and the grilled tomatoes. The oil in the dressing stops the eggs from sticking to the pan for easy washing up. Extra seasoning is not really necessary, making this a good recipe for those watching their sodium intake, although you can add a little salt and freshly ground black pepper.