This recipe is a great all rounder as there are so many ways you can serve it. Great with grilled fish, or toss it through a potato salad or even just make your next sandwich really special spreading it on as you would mayonnaise. 

1 cup



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4 egg yolks
Salt and freshly ground black pepper
40ml (2 tbsp) lemon juice 
1/2 cup roughly chopped herbs
4 garlic cloves, peeled
250ml (1 cup) olive oil
1–2 tbsp boiling water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a liquidiser put egg yolks, salt, pepper, lemon juice, chopped herbs and garlic cloves. Process until smooth and thick. Slowly add olive oil to emulsify, taking care not to add too quickly or let the egg mix curdle. Add 1–2 tablespoons of boiling water to adjust the consistency. Check the seasoning.