Mayonnaise

Real mayonnaise is so easy to make, and so much better than the shop-bought variety, that I wonder why anyone buys the bottled stuff at all. Use a light, mild olive oil for a subtle flavour that will not overwhelm the dish, or try using half olive oil to half vegetable oil. Serve with crudités – a selection of raw vegetables, trimmed and cut into slices – for a colourful, simple starter.