There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Place the egg, lemon juice, vinegar, sugar and mustard powder into a blender. Season with salt and pepper and blitz on a high speed, before slowly adding the oil in a thin, steady stream until thickened and emulsified
1 lemon, juiced
1 tbsp of white wine vinegar
1 pinch of caster sugar
1 pinch of English mustard powder
275ml of sunflower oil
Transfer to a bowl and fold in the chopped shallot, cornichons and capers, then add the chopped herbs and check the seasoning. If not serving straight away, cover with cling film and keep in the fridge until required
1 shallot, peeled and finely chopped
1 tbsp of capers
2 tbsp of parsley
1 tbsp of fresh tarragon, chopped
1 tbsp of fresh chives, chopped
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.