Caroline’s Rapeseed Oil Recipes

At Rocket, our chefs love to discover and champion the best local and artisan suppliers, and this year, we’re putting the spotlight on one of our favourites: extra virgin, cold-pressed, British rapeseed oil. Farmed and pressed by a family-run business in the heart of the Cotswolds, this rich, amber-coloured liquid is full of nutritional value and is a wonderfully versatile cooking ingredient. Read on to discover some of Rocket Co-Founder and Director Caroline Hall’s favourite ways to use it, both of which are perfect for the festive party season ahead. 

Clementine Vinaigrette

This versatile dressing pairs well with green salads, grains, or as a delightful drizzle on roasted poultry. Enjoy a burst of citrusy freshness in every bite!

Serves 3

  • Juice of 3 clementines
  • 1 tablespoon Dijon or grain mustard
  • 1 tablespoon honey
  • 3 tablespoons R-Oil Extra Virgin Cold-Pressed Rapeseed Oil
  • 1 tablespoon white wine vinegar or apple cider vinegar


  1. In a bowl, whisk together the clementine juice, Dijon mustard, honey, and white wine vinegar, adding a pinch of salt.
  2. Gradually whisk in the rapeseed oil to emulsify the dressing. Check for seasoning and adjust if necessary.
  3. Optional: If you have a zester, consider adding the zest before juicing for a stronger flavor.



This mayonnaise recipe blends the richness of Cacklebean egg yolk, Dijon mustard, and zesty lemon with the smoothness of R-Oil’s extra virgin cold-pressed rapeseed oil. All customisable with the addition of Sriracha or wild garlic puree for a personalised touch – whip up a batch, and enjoy the condiment for up to 2 days. Perfect served with buttermilk chicken, lemon sole goujons, and even cold cuts on Boxing Day.

Yields approximately 230 grams or 1 cup


  • 1 Cacklebean egg yolk (Burford Brown)
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • 180ml R-Oil Extra Virgin Cold-Pressed Rapeseed Oil
  • Squeeze of lemon
  • Pinch of Blackthorn sea salt

Optional Additions:

  • 1/2 tsp Sriracha
  • 1/2 tsp wild garlic puree


  1. In a medium bowl, using an electric mixer on medium-low speed, combine egg yolk, mustard, vinegar, lemon juice, and 1/2 teaspoon salt. Beat until well combined and the mixture turns bright yellow, approximately 30 seconds.
  2. While beating constantly, add half of the vegetable oil to the mixture, a few drops at a time, for about 4 drops.
  3. Slowly pour in the remaining vegetable oil in a thin, slow stream, beating constantly, until the mayo thickens, around 8 minutes. The mixture will lighten in color, indicating it’s ready.
  4. Add an extra kick to your mayo by incorporating either 1/2 tsp Sriracha or 1/2 tsp wild garlic puree.
  5. Cover and refrigerate or use immediately. Homemade mayonnaise can be stored in the fridge for up to 2 days.



R-oil is owned and run by the Campbell family, who put quality and sustainability at the forefront of all their practices. On their farm, they adopt practices to improve soil quality and ensure the hierarchy if their ecosystem is left as natural as possible. They do this by adopting regenerative farming practices, increasing biodiversity, and boosting the number of pollinating insects. You can find out more about their sustainability practices here.

Celeste Good
Sign up to our newsletter...
Top tips, foodie highlights and the latest rocket news