Debatable of course, but if you are having fish and chips it's hard to beat a dollop of this golden gooyey gold.

Ingredients:

1 freerange egg
1tsp dijon mustard
1/4tsp salt
white pepper
1tbs lemon juice
50ml of tarragon infused olive oil
rapeseed oil

Put the egg in a measuring cylinder/jug. Add the tarragon oil. Get a hand held electric whisk/blander. Pulse for a few seconds. Turn the speed down to medium. Gradually pour in the rapeseed oil... pause once in a while if the mix is not thickening... keep going until you have about 250ml of mayo.

Problem is even with quantities, making mayo is an art. you just know how much to blend and how much oil to add and when to stop. It will take a fair bit of trial and error to get it right. But it's worth it. One tip is to not even think or contemplate doing by a hand whisk. Serious waste of time and effort. They may make you do it that way on cookery courses but it like starting a fire by rubbing two sticks together. Satisfying, but you wouldn't want to do it every day when there are matches sitting beside you.

Add the rest of the ingredients and blitz for a few more seconds. Pour into a jar and chill for an hour or two before using.

This adds soooo much flavour and luxury to simple fish and chips... without being over powering like tartar sauce!

BTW, to turn this mayo into tartar sauce, simply add 1 tsp of drained and rinsed and chopped capers and another of pickled cornicons.

Another option is to make herby mayo... add about two tsp of finely chopped herbs: tarragon, sage, marjoram and thyme. Actually, I prefer this to tartar sauce!