Use the best olive oil you can afford.
Break the eggs into the food processor and add the other ingredients, except the oil. Turn the machine to maximum for 30 or 40 seconds, until the eggs are really foaming. Now pour the oil in evenly and slowly for a couple of minutes. If by any chance the mayonnaise is too thick, turn the machine on again at half speed and dribble some tepid water in. I know, I know, you didn’t need that amount. The point is you bottle the rest for the coming week.
© 1988 Keith Floyd estate. All rights reserved.