Preparation info
  • Makes about

    300 ml

    • Difficulty


Appears in
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About


  • 2 large egg yolks
  • 1 tsp Dijon mustard
  • sea salt and black pepper


  1. Put the egg yolks, mustard and a little seasoning into a small food processor and whiz until thick and smooth. With the motor running, very slowly trickle in the olive oil. The mixture should be thick and creamy.
  2. Add the wine vinegar, then adjust the seasoning. For a lighter consistency, thin the mayonnaise down with 1-2 tbsp warm water.