350g no fat or low fat ricotta cheese
2 tablespoons Dijon mustard
5g ground Lemon Myrtle Sprinkle
¼ teaspoon salt
100ml polyunsaturated oil

Mix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth and thick. Leave stand 10 minutes for the flavours to infuse or else store chilled overnight.