Mayonnaise

INGREDIENTS:

• 2 free-range egg yolks
• 1 heaped teaspoon Dijon mustard
• 500 ml mixed oils
• 1-2 tablespoons white wine vinegar
• ½ lemon
• sea salt

METHOD:

1. Whisk the egg yolks in a bowl 
2. Add the mustard and whisk together. 
3. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. 
4. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. 
5. Continue to gradually add the remaining oil, whisking continuously. 
6. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. 
7. Store in a sterilised jar in the fridge for up to one week.

Source: Jamie Oliver