This mayonnaise recipe from Rachel Allen’s book ‘Home Cooking’ is very good. It makes 300ml & keeps really well in the fridge for at least a week. The only thing I did different from the recipe was to add a squeeze of lemon juice at the end. I just like the flavour it gives the mayo, you can decide for yourself whether you think your mayonnaise needs it or not.
2 Egg Yolks
1 Tsp Dijon Mustard
2 Tsp White Wine Vinegar
Salt & Freshly Ground Black Pepper
225ml (8 fl oz) Oil ( I used 200ml/7floz Sunflower Oil & 25ml/1oz Olive Oil as per the recipe, you can however just use one type if you prefer.)
Squeeze of fresh Lemon Juice
1. Put the egg yolks into a bowl with the mustard, vinegar and a pinch of salt and mix together.
2. Very gradually add the oil, drop by drop, whisking all the time. You should start to see the mixture thickening. Keep adding the oil as you whisk until it is all used up and you have a thick mayonnaise. Season to taste.