Mayonnaise

• 2 egg yolks
• salt and freshly-ground black pepper
• ¼ teaspoon mustard

Place egg yolks (make sure gelatinous thread of the egg is removed), salt, pepper and mustard in a bowl. Use a wire whisk, fork or wooden spoon, and beat the yolks to a smooth paste. Add a little lemon juice (the acid helps the emulsion) and, drop by drop, beat in about a quarter of the oil. Add a little more lemon juice to the mixture and next, a little more quickly now, add more oil, beating