By William Lander, Shaun Searley and Daniel Morgenthau
Most mayonnaises are made using tasteless sunflower oil. But this rich, floral olive oil is a favourite of ours and elevates a humble basic mayo to something truly indulgent and giving as this. It works beautifully with premium fish such as brill, turbot or monkfish.
Combine the egg yolks, mustard and vinegar in a round-bottomed bowl, then gradually whisk in the olive oil. If you find that the mayonnaise is thickening 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 season with lemon juice and salt to taste. Store in