Do not be afraid to make your own mayonnaise. Follow the instructions and it'll work. Really. Mayonnaise is an emulsion (a solution of two ingredients that won't normally mix together) – in this case, egg yolks and oil. By slowly adding one ingredient to the other while whisking, you force them to get on with each other. Then you eat them.
Serves 4-6
Takes 10 minutes
1. Place a folded cloth underneath a medium bowl to stop the bowl sliding while you whisk. Add egg yolks, mustard and a little seasoning, and whisk well until smooth.
You can also make mayonnaise in your food processor. With the motor running, gradually add the mild olive oil through the open funnel of the food processor.
2. Measure out light olive oil in a measuring jug and add it to the egg mixture in a slow, steady trickle, whisking with your other hand, until about two-thirds of the oil is incorporated and you have a mixture that is quite thick and holds its shape in soft peaks.
3. Whisk in lemon juice or white wine vinegar, then whisk in the remaining oil in a steady stream. If it is a little thick, whisk in 1-2 teaspoons warm water to give a consistency that you like. The recipe makes about 300ml of mayonnaise.
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