Instructions: Mix the yolks mustard salt and pepper with a balloon whisk until thick and sticky. Mix the two oils together. Add a droplet of oil to the yolk mixture and whisk in well. Now gradually add the remaining oil ensuring that the mixture remains stiff all the time.After a third of the oil has been added whisk in half the vinegar. Add the remaining oil and vinegar in turn. Adjust the thickness of the mayonnaise to coating consistency with a little cold water. Fold in the crushed walnuts.Shell and slice the eggs. Coat with the walnut mayonnaise. Garnish with extra walnuts if you wish. (This sauce can be made entirely in a blender if you wish).

Serves 6

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