Instructions for the mayonnaise

1. Break the egg into a liquidizer goblet.
2. Add the salt, mustard and vinegar.
3. blend for 10 seconds.

Whilst the liquidizer is switched on, slowly feed the oil through the lid.  As the oil is added, the mayonnaisse will become thick.

Instructions for the coleslaw

1. Shred the cabbage finely.
2. Grate the carrots
3. Finely chop the onion
4. Place them into a mixing bowl and stir in the Home-made mayonnaise.
5. Cover and chill until required.

It should keep for two to three days in a refrigerator.

 Ingredients for the mayonnaise(makes ½ pint).

• 1 Large Free Range Egg
• ½ Teaspoon Salt
• ½ Teaspoon French Mustard
• 2 Teaspoons Cider or Wine Vinegar
• ½ pint Olive Oil

Ingredients for the coleslaw

• 12 oz/350 gm White Cabbage
• 8 oz / 225 gm Carrots
• 1 small Onion
• ½ pint Home-made Mayonnaise (see recipe above)
• ½  teaspoon Caraway Seeds