INGREDIENTS
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2 egg yolks
1 tsp English mustard
15ml white wine vinegar
Fresh lemon juice, to taste
500ml vegetable oil
4g sea salt
Freshly milled black pepper (6–8 turns)
A little cold water
Method
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Place the egg yolks, mustard, vinegar, salt, and black pepper into a mixer.
Blend for 2–3 minutes until pale and well combined.
With the mixer running, slowly add the vegetable oil in a steady stream until fully emulsified.
Add a little cold water as needed to loosen the mayonnaise and prevent it becoming too thick.
Once all the oil has been incorporated, adjust the seasoning and acidity with lemon juice if required.