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Here, the use of a blender makes it easy to produce a creamy, delicious mayo every time. You could use entirely olive oil, or half groundnut or grapeseed oil and half olive oil, as here, which gives a lighter flavour.

MAKES ABOUT 200ML (7FL OZ)

1 egg

¼ tsp salt

¼ tsp mustard powder

2–3 grindings of black pepper

2 tsp red wine vinegar

2 tsp lemon juice

100ml (3½fl oz) olive oil mixed with 100ml (3½fl oz) groundnut or grapeseed oil

Break the egg straight into the blender and add the salt, mustard, pepper, vinegar and lemon juice.

Blend for 1 minute at medium speed or until everything is well mixed, then turn the speed up to high and gradually add the oil, drop by drop, through the hole in the lid of the blender.

When you’ve added about half the oil, you will hear the motor change to a ‘glug-glug’ noise and then you can add the rest of the oil more quickly, in a thin stream.

If the consistency of the mayonnaise seems a bit on the thick side, you can thin it with a little hot water.