Basic Mayonnaise

• 2 egg yolks
• ½ teaspoon mustard powder
• 300 ml/10</

Beat the egg yolks and mustard together to make a paste. Add the olive oil drop by drop, stirring constantly to ensure that it successfully amalgamates with the egg yolks. As the sauce becomes thicker and creamy, the oil can be added in a single steady stream. When all the oil has been added you should have a very thick, rather gummy sauce. This can be thinned with the lemon juice or wine vineg