Basic Recipe 10


  • 2 Free-range egg yolks
  • 15g Dijon mustard
  • 30ml White wine vinegar
  • 500ml Peanut oil
  • 1 Lemon
  • Salt
  • Freshly ground pepper


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.