The Basic Mayonnaise

• 1 large free-range egg yolk
• salt
• pepper
• 300 mls (½

Put the egg yolk in a bowl and season lightly. Add the oil to the egg in the initial stages with a very sparing hand, literally drop by drop, and beating in each addition of oil before adding the next. Once the mixture starts to thicken, the oil can be added more liberally, but no more than a thin stream, about a tablespoon at a time. This too should be beaten until the mixture looks thick and