Ingredients

Sauce

• 4 tbsp Dijon mustard
• 2 tbsp caster sugar
• 2 egg yolks
• 4 tbsp white wine vinegar
• 400 ml olive oil
• 6 tbsp dill, finely chopped
• maldon salt and white pepper

Method

1. Place the egg yolk, Dijon mustard, caster sugar, egg yolks and vinegar in a food processor or mixing bowl, blend or mix them together until well combined. Slowly pour in the olive oil while blending or mixing until you have a thick mayonnaise consistency. Mix in the dill and salt and pepper to taste and serve at once with Gravalax or similar cold seafood eg cold boiled lobster, crab or smoked salmon.

• You can use a shop bought mayonnaise instead and simply add the mustard, caster sugar, dill and pepper.