Ingredients

Method

• 2 free-range egg yolks
• 1 t Dijon mustard
• ½ t sea salt
• ½ t freshly ground black pepper
• 3 garlic cloves
• ¾ cup canola or grapeseed oil
• 1 T basil, chopped
• 1 T Italian parsley
• 1 T chives, chopped
• 2 lemons, juiced
• 16 radishes, for serving
• 16 spears asparagus, blanched, for serving
• ½ cup broad beans, blanched, for serving

Method

Ingredients

1. Blend the egg yolks, mustard, salt, pepper and garlic. Gradually add the oil in a steady stream.
2. Add the herbs and lemon juice and blend for a further 5 minutes. Serve with the vegetables.

Cook's note: The best way to enjoy fresh vegetables from your garden is with this home-made mayo.

Discover more summer vegetable recipes here.