Mayonnaise

Ingredients

• 2egg yolks, at room temperature
• 1 tspDijon mustard
• 1 tbspwhite wine vinegar
• 1 1/4 cupssunflower oil, at room temperature
• 2 tsplemon juice
• 1/2 tspsea salt

Method

1. 1

   Take the eggs and the oil out of the fridge well before you begin. Whisk the yolks with the Dijon, the vinegar and the salt in a bowl set on a damp cloth so it cannot slide.

2. 2

   Whisking constantly, add the sunflower oil literally a few drops at a time until the mixture visibly thickens and turns pale. This first stage takes a couple of minutes and cannot be hurried.

3. 3

   When the mixture is holding together and looks like thin custard, begin pouring the remaining oil in a slow steady stream, still whisking, until it is all incorporated and thick.

4. 4

   Whisk in the lemon juice, taste, and adjust the salt. If it is stiffer than you want, beat in a teaspoon of warm water rather than more lemon.