150ml/5fl oz/scant 2/3cupsunflower oil or grapeseed oil
sea salt and freshly ground black pepper
Beat together the egg yolks and mustard in a bowl. Add a few drops of lemon juice and season with salt and pepper. Gradually drizzle in the oil, a little at a time, whisking continuously until the mayonnaise thickens.
For the variations, stir the additional ingredients into the mayonnaise, then whisk in 2 tablespoons of hot water to help bind the ingredients.