Stocks & Sauces


A thick, punchy unctuous ointment to serve alongside meats from the barbecue. Bavette, any form of chop, Merguez and lamb steaks or a free range chicken that has been spatchcocked and slowly grilled.



Recipe by


  • 4 organic egg yolks

  • a pinch of cayenne pepper

  • 5 garlic cloves

  • ½ tsp of flaked sea salt

  • 1 tsp Dijon mustard

  • juice of 1 large unwaxed lemon as needed

  • 500ml fruity olive oil


  • Crush garlic cloves to a paste with salt
  • In a food processor, mixer or bowl with whisk, beat together the egg yolks, cayenne, garlic, mustard, some salt and a light squeeze of lemon juice until pale.
  • Slowly incorporate the olive oil allowing it to become very thick.
  • Season with lemon juice, salt, and black pepper if needed.