Going onto explain how it’s made, James detailed the recipe as he made it live.
“For that,” he said, “good quality egg yolks with those bright yellow big yolks.
“Touch of mustard in there. I like to use a little bit of Dijon. Stay away from your little bit of English mustard.
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“A tiny little bit of vinegar, not too much vinegar because this is going to be a lemon mayonnaise, so we’re going to put lemon juice in that as well.”
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