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Making mayonnaise by hand is hard work, but you get a beautiful, creamy result and it’s very satisfying to see the mixture gradually thicken as you whisk in the oil.

MAKES 200–275ML (7–10FL OZ)

2–3 egg yolks

4 tsp salt

4 tsp mustard powder 2 or 3 grindings of black pepper

2 tsp red wine vinegar

2 tsp lemon juice

200–275ml (7–10fl oz) olive oil and groundnut oil, mixed

Put the egg yolks into a bowl and add the salt, mustard, pepper, vinegar and lemon juice.

Whisk for a minute or two until everything is well mixed and creamy, then start to add the oil, just a drop at a time, whisking hard after each addition.

When you have added about half the oil, the mixture will begin to thicken and look like mayonnaise, and then you can add the oil a little quicker, still whisking hard.

Go on whisking in the oil until the mixture is really thick – if you use three egg yolks you will probably be able to use 275ml (10fl oz) of oil, otherwise about 200ml (7fl oz) will be enough.

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