By William Lander, Shaun Searley and Daniel Morgenthau
This recipe is not a challenge of technique, but of patience. The key word here is ‘gradually’. How slowly can you drizzle in that oil?
Use a large whisk to mix the egg yolks, vinegar and mustard together in a round-bottomed bowl, then gradually start whisking in the vegetable oil. If you find that the mayonnaise is thickening too quickly and there’s still plenty of oil left to add, then a spoonful of water will help regulate the consistency.
Continue whisking and adding oil until it is all used up and emulsified, then