Mayonnaise

• 4 free-range egg yolks
• 30 ml (1 fl oz) apple cider vinegar

In a food processor, put the egg yolks, vinegars and salt and pulse until combined. With the motor running, gradually add the oil, a little at a time until completely emulsified. Transfer to a container and check the seasoning. Add the water if the mayonnaise is too thick. Store in the refrigerator until needed.