INGREDIENTS:

• 1.5kg loin of pork, bone left in
• Maldon salt and freshly ground pepper
• 4 sprigs thyme, leaves picked
• 1 onion, quartered
• 1 head garlic, bruised
• 2 carrots, peeled and halved
• 2 leeks, halved
• 10g sage
• 1 tbsp (15ml) olive oil

METHOD:

1 egg yolk

tsp (2.5ml) Dijon mustard

2 tsp (10ml) lemon juice

Pinch of salt and freshly ground black pepper

1 cup (250ml) vegetable oil

METHOD

Place egg yolk, mustard, lemon juice, salt and black pepper into a glass bowl and whisk to combine (see Step 1).

Using a fork, dip into the oil and allow oil to slowly drip into the egg mixture while whisking continuously (see Step 2)

Repeat this for about five minutes and then slowly pour oil in thin stream while whisking continuously until sauce emulsifies and thickens. Stop adding oil when mayonnaise has reached a desired consistency (you may not need all the oil) (See Step 3).

Season with extra salt and black pepper if needed.

MAKES: 250ml