Serves: 2.5 cups
- 2 egg yolks
- 1 generous teaspoon Dijon mustard
- 2.5 cups neutral oil (canola or grapeseed are best)
- 1-2 tablespoons white wine vinegar
- ½ lemon
- sea salt
- Whisk the egg yolks in a bowl, then add the mustard, vinegar and whisk together.
- Add the oil slowly while whisking continuously till the mayonnaise thickens.
- Season with a pinch of salt and a squeeze of lemon juice. Store in a sterilised jar in the fridge for up to one week.