- 3 free-range egg yolks
- 2 tbsp Dijon mustard
- pinch of salt
- 100ml/3½fl oz vegetable oil
- 50ml/2fl oz olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- salt and freshly ground black pepper
- 100g/3½oz radishes
- 50g1¾oz rock salt
- Place the egg, mustard and a pinch of salt into a food processor and blend together.
- Mix the two oils together and add half the oil to the egg and mixture, very slowly, while still blending. The mixture will thicken.
- With the blender still running, add the lemon juice and resume pouring in the remaining oil.
- Add the vinegar and season, to taste, with salt and freshly ground black pepper.
- To serve, place the radishes on a plate, with the salt and mayonnaise beside in separate ramekins.