6 carrots
3 crisp green apples
juice of 2 lemons
1 egg
7 fl oz (200 ml) olive oil
1/2 tsp Dijon mustard
Worcester sauce
salt and pepper
3 crisp green apples
juice of 2 lemons
1 egg
7 fl oz (200 ml) olive oil
1/2 tsp Dijon mustard
Worcester sauce
salt and pepper
Garnish with:
2 tbsp soured cream
4 sprigs fresh chervil
4 sprigs fresh chervil
method
1. Peel the carrots and apples and grate them coarsely; mix together in a bowl with a pinch of salt and half the lemon juice.
2. Make the mayonnaise as follows: break the egg into the blender (this method uses both yolk and white), add the mustard, the juice of the remaining half lemon, 4-6 drops Worcester sauce and a little salt and pepper.
3. Blend at high speed while gradually pouring the olive oil in a thin stream into the blender receptacle through the hole in its lid; the mayonnaise will become thick, pale and smooth.
4. Add a little more salt, pepper and lemon juice to taste and mix with the grated vegetables; chill briefly before serving in individual bowls, topping each serving with a little soured cream and a small sprig of fresh chervil.
2. Make the mayonnaise as follows: break the egg into the blender (this method uses both yolk and white), add the mustard, the juice of the remaining half lemon, 4-6 drops Worcester sauce and a little salt and pepper.
3. Blend at high speed while gradually pouring the olive oil in a thin stream into the blender receptacle through the hole in its lid; the mayonnaise will become thick, pale and smooth.
4. Add a little more salt, pepper and lemon juice to taste and mix with the grated vegetables; chill briefly before serving in individual bowls, topping each serving with a little soured cream and a small sprig of fresh chervil.
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