4 free-range egg yolks
2 tsp ready-prepared English mustard
1 tbsp white wine vinegar
570ml/1 pint vegetable oil
sea salt and freshly ground white pepper
Method
1. Separate the egg yolks from the egg whites. The whites aren't required for this dish, so you can use them for another dish or freeze for later use.
2. If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Add the vinegar, salt and pepper and the mustard. Pulse once or twice to blend.
3. Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid. After a minute or two, the mixture will change consistency as you blend and will emulsify into a thick, rich sauce. Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil). If the mayonnaise is too thick, you can thin with a little bit of water.
4. Taste, adjust the flavouring by adding more vinegar or mustard, if desired, and season with a little more sea salt and white pepper to taste.
5. The mayonnaise can be served at once or kept in the fridge for up to a day.
