INGREDIENTS

3 Egg Yolks

2 tbsp White Wine Vinegar

200ml Yorkshire Drizzle Original Rapeseed Oil

100g Capers

150g Gherkins, chopped

Juice of half a Lemon

Half a Shallot, finely sliced

2 tbsp Fresh Flat Leaf Parlsey, chopped

 

METHOD

Whisk together the egg yolks and wine vinegar. 

 

Slowly add the oil whilst continuing to whisk until all the oil is incorporated and the mixture is thick and light in colour.

 

Stir in all the remaining ingredients except the lemon juice.​

 

Season to taste with salt and black pepper.​

 

Taste and, if required, add the lemon juice.​

 

Put into the fridge until ready to use. 

 

Serve with fish, escalopes of veal, pork or chicken or any savoury food served in breadcrumbs or batter.

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INGREDIENTS

3 Chicken Breasts

6 Rashers of Streaky Bacon, grilled until crisp

1 bag of Mixed Salad Leaves

200g of Cherry Tomatoes

3 Tablespoons of Cranberry Sauce

3 Tablespoons of Yorkshire Drizzle Rapeseed Oil

Juice of half a Lemon

½ Tablespoon of grain mustard

 

METHOD

Snip the grilled bacon into 1cm pieces.

 

Slice the chicken breasts into strips approximately 1-2 cm wide and pan fry in a little of the original rapeseed oil over a medium heat until cooked through.​

 

Add the cranberry sauce to warm through with the chicken.

 

Meanwhile mix the original rapeseed oil, lemon juice and grain mustard to create a dressing.

 

Tumble the leaves and cherry tomatoes in a salad bowl, add the dressing and mix to coat the leaves.

 

Add the warm chicken and cranberry sauce mixture along with the bacon to the salad bowl and toss well.

 

Serve immediately and enjoy!

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INGREDIENTS

2 Egg yolks

1 tbsp white wine vinegar

250ml Yorkshire Drizzle Original Rapeseed Oil

1 Garlic Clove, crushed

1 heaped tsp Powdered Mustard

1 level tsp Salt

Freshly milled Black Pepper

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METHOD

Put the egg yolks into a bowl, add the crushed garlic, mustard powder, salt and black pepper and mix well.

 

Slowly, drop by drop, add the original rapeseed oil to the mixture whilst whisking.

 

Once the mixture gets lumpy after several drops, add the white wine vinegar.

 

Continue to add in the rest of the rapeseed oil until all the oil is added to the mixture.

 

Season to taste with additional salt and black pepper.​

 

Put into the fridge until ready to use. 

 

Serve with potato wedges, spiced crispy chicken or as part of a club sandwich

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