Makes one small jar

Prep time 15 mins


1 egg yolk
½ tsp. dijon mustard
1 small garlic clove – crushed
1½ tsp. white wine vinegar
½ tsp. castor sugar
30g preserved lemon (flesh and skin, seeds removed)
75ml sunflower oil


Put all the ingredients except the oil in a small food processor bowl. Blitz well. With the motor running, slowly pour in the oil to achieve a glossy firm mayo. Transfer to a sterilized jar and refrigerate till needed. Will keep for one week.