Fresh mayo

Ingredients :

• 2 free-range egg yolks
• 1 tsp. of Dijon mustard
• 500 ml mixed oils (olive oil and vegetable oil)
• 1-2 tbsp. white vinegar
• ½ Lemon
• Sea salt

Method :

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. 
2. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. 
3. 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. 
4. Continue to gradually add the remaining oil, whisking continuously. 
5. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. 
6. Store in a sterilised jar in the fridge for up to one week.
7. You can used blender, food processor - if you think that whisking by hand is hard for you.