Ingredients

• 2 tbsp white wine vinegar
• 1 tbsp parsley stalks
• roughly chopped
• 1 tbsp chervil
• chopped
• 2 free-range egg yolks
• 1 tsp English mustard powder
• 150ml/5fl oz light olive oil
• 150ml/5fl oz vegetable oil
• salt and freshly ground black pepper
• squeeze lemon juice
• 250g/9oz cooked beetroot
• quartered
• 1 tbsp chives
• finely chopped
• 50g/1¾oz rocket
• 2 tsp olive oil

Directions

• Place the vinegar
• parsley stalks and chervil into a small saucepan and bring to the boil. Simmer until the volume is reduced to one tablespoon of liquid.
• Strain the liquid through a sieve and discard the parsley and chervil.
• Place the egg yolks
• mustard powder and infused vinegar into a food processor and blend.
• With the blender still running
• gradually add the oils. Continue to blend the mixture until all the oil has been incorporated and the mixture has thickened.
• Season with salt and freshly ground black pepper and add a squeeze of lemon juice.
• To serve
• mix the cooked beetroot into the mayonnaise
• stir in the chives and serve on a plate with fresh rocket drizzled with olive oil.