How To Make Mayonnaise

The cheaper, paler olive oils are best for making mayonnaise, as their milder flavour won’t mask the taste of the food the mayonnaise is served with. Alternatively, use corn oil or groundnut oil, or a mixture of olive oil and one of the cheaper, bland oils.

1. Step 1:

   Separate the eggs and put the yolks in a cold bowl with the mustard, salt and white pepper; mix the vinegar and lemon juice together in a cup.

2. Step 2:

   Beat the egg yolks for a minute then start adding the oil, drop by drop, to prevent the eggs curdling. Once the mayonnaise starts to thicken the oil can be added in a steady stream – but don’t stop beating. (As always, it’s better to use an electric hand whisk.)

3. Step 3:

   Add half the vinegar and lemon juice as soon as the mayonnaise starts getting too thick to handle easily then carry on adding the rest of the oil.

4. Step 4:

   Beat the rest of the vinegar and lemon juice in – the mayonnaise should be thick and smooth – and adjust the seasoning, adding more vinegar if you like a runnier texture (although this makes it salad cream rather than mayonnaise).