We thought it was time to do a savoury recipe, and this one has been inspired by Emily Watkins from The Kingham Plough in Chipping Norton.  This is a simple way to make mayonnaise, and although not quite as thick as some of the longer versions, it is easy for the mayonnaise novice!  Keep the garlic to a minimum so as not to overpower the beetroot.

INGREDIENTS

2 free range eggs

1/2 small clove garlic

1 tsp mustard powder

8fl oz flavourless or mild tasting oil

2 tbs fresh beetroot juice

white wine vinegar to taste

salt and pepper

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