Apple Cider & Tarragon Mayonnaise
SERVES 4 PREP 10 minutes COST $1.85 a serve
2 egg yolks
1½ tablespoons apple cider vinegar 2 teaspoons Dijon mustard
11/3 cups grapeseed oil
1 tablespoon finely chopped tarragon 500g oven-baked potato wedges, to serve
Process egg yolks, vinegar and mustard in a small food processor until pale. With motor running, gradually add oil in a thin, steady stream until combined and thick. Transfer to a bowl. Add tarragon; mix well. Serve potato wedges with the mayonnaise.