Very small quantities of mayonnaise are impossible. This makes 10fl oz (300ml). Any left over will keep for days in a refrigerator. You may substitute lemon juice for vinegar if you wish or add a teaspoonful of French mustard at the start.
salt and freshly ground black pepper
1tablespoonwhite wine vinegar
5fl oz (150ml) olive oil
5fl oz (150ml) sunflower seed oil
Put the egg yolks in a bowl and season with salt and pepper.
Whisk in the vinegar.
If the oils are cold then warm them slightly. Whisk them into the egg yolks drop by drop at first. Then, as the mayonnaise thickens, you can whisk them in a little more quickly.