Recipe for Kenwood by Eugene Hamilton
- 4 egg yolks
- 1Tbsp Dijon mustard
- Pinch sea salt
- 600ml canola oil
- 30ml champagne
- 15ml lime juice
- Zest of lime
- 100g garlic roasted cloves
- Place the egg yolks, Dijon mustard & pinch of salt into the mixing bowl, attach the whisk and turn onto high.
- Once the mixture has started to cream, start pouring in the oil slowly until all the oil has been added.
- Add the lime juice, zest & champagne
- Turn off and set aside in the fridge until needed.