Mayonnaise

[Stocks and Sauces]

2 egg yolks

salt and freshly ground black pepper

1 teaspoon dry English mustard

290ml/½ pint olive oil

a squeeze of lemon juice

1 tablespoon white wine vinegar

1.      Put the yolks into a bowl with a pinch of salt and the mustard and beat well with a wooden spoon.

2.      Add the oil, literally drop by drop, beating all the time. The mixture should be very thick by the time half the oil is added.

3.      Beat in the lemon juice.

4.      Pour in the remaining oil, more quickly now, but alternating between oil and vinegar.

5.    Season to taste with salt and pepper.