2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml extra virgin olive oil
1-2 tablespoons white wine vinegar
Whisk the egg yolks in a bowl, then add the mustard and whisk together.
Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes. This is where my hand gets sore so I swap over to a handheld stick blender and keep blending until thickened.
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.
Continue to gradually add the remaining oil, whisking continuously.
Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.
Recipe adapted from Jamie Oliver’s Mayo - picture from jamie oliver
Please note: Using extra virgin olive oil is key as its healthy. Other light flavoured oils are usually high in trans fatty acids and are pro inflammatory, contributing to problems with your liver, hormones and many other conditions.
Extra virgin olive oil has a stronger taste than light oil so this mayo will also taste stronger, you can add in some raw garlic to cover this and this will give you more of an aioli flavour.