Mayonnaise

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

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 oil. The mixture should be thick and creamy. Add the wine vinegar, then adjust the seasoning. For a lighter consistency, thin the mayonnaise down with 1–2