3 eggs yolk
1 tablespoons Dijon mustard
5g ground Lemon Myrtle Sprinkle
1/4-teaspoon salt
½ teaspoon mountain pepper
400ml extra virgin olive oil
½ teaspoon lemon juice
3 garlic cloves

In a food processor put the eggs, the garlic, mustard, Lemon Myrtle Sprinkle, pepper and salt. Add the oil in a thin stream with the engine running constantly until the sauce is smooth and thick. Add the lemon juice and run for 20 seconds.

Perfect to serve with fish, chicken, crocodile

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