1 free-range egg yolk
1 tsp white wine vinegar
1 tsp Dijon mustard
½ tsp dried chilli flakes
1 tsp chopped fresh chives
50ml/2fl oz hot water
200ml/7fl oz vegetable oil
salt and freshly ground black pepper
To make the mayonnaise, place the yolk, vinegar, mustard, chilli flakes, chives and hot water into a food processor and blend.
Whilst the food processor is running, gradually add the vegetable oil in a constant flow.
When all the vegetable oil has been added, season with salt and freshly ground black pepper.
To make the remoulade, place the fennel, shallot, parsley and lemon juice into a large bowl and mix well.
Add some of the mayonnaise and mix once more to coat, then season, to taste, with salt and freshly ground black pepper.
To serve, spoon the remoulade into the centre of a plate and garnish with the chervil leaf.
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