1 tablespoon Dijon mustard
2 tablespoons milk
200ml/7floz olive oil
lemon juice, to taste
1 tablespoon concentrated tomato purée
salt and pepper


1.Mix together the mustard and milk in a bowl.
2.Gradually whisk in the olive oil a drop at a time.
3.When the mixture has the desired consistency, season with salt and pepper to taste.
4.Add a drop of lemon juice, then stir in the tomato purée until the mixture takes on an even, slightly pink colour.
5. Taste and adjust the seasoning if necessary. Serve in a sauce boat.
6.For fish, poultry or cold meat.

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