• 2 egg yolks
  • 1 tsp dijon mustard
  • up to 1 pint of neutral tasting oil (vegetable, sunflower)
  • 1 tbsp white wine vinegar
  • squeeze of lemon

Crack 2 egg yolks into a bowl with your dijon mustard (optional but it adds a lovely bit of tang) and whisk with a balloon whisk so they start to pale. 

Slowly add your neutral oil (add too much too quickly and you'll split it). Keep stirring as your oil drizzles in. You can use anything between 1/2 pint to 1 pint until your mayonnaise has thickened to a dropping consistency. 

Add white wine vinegar that will loosen your mayonnaise and change the colour to the pale white we are more familiar with. A squeeze of fresh lemon cuts through the richness too! Season and serve. 

Keeps for a week. Store in the fridge!