Cold-pressed rapeseed oil is the perfect base for homemade mayonnaise with its gentle mustard-like flavour and golden colour, it won’t overwhelm mayonnaise like olive oil can. Blend 2 egg yolks, 2 tsp Dijon mustard and 2 tsp of white wine vinegar in a food processor. Add 200ml of rapeseed oil in a slow, steady stream. Season to taste.
With its delicate flavour that won’t overpower, rapeseed oil can be used as a butter substitute in baking, or try it in mashed potato or crumble mix. It’s healthier too, and has the lowest saturated fat content of any oil.