Whisk the egg yolks, mustard and vinegar in a bowl until pale and doubled in volume. Add the peanut oil in a slow, steady stream to the egg yolks. Continue to whisk until all the oil is fully incorporated. Season to taste with salt, freshly ground pepper and a squeeze of lemon. If the mayonnaise is too thick, thin with a dash of cold water. Cover with cling-film and refrigerate the mayonnaise until ready to use.
© 2005 Liam Tomlin. All rights reserved.