Mayonnaise

• 2 pasteurised egg yolks
• 5 g fine salt
• 50 g white wi

Allow all the ingredients to come to room temperature: this makes the emulsification process easier. Start whisking the egg yolks with the salt and vinegar. Add the oil in 1 steady stream until fully emulsified. Correct the seasoning if necessary.

You can thin the mayonnaise down by adding a little hot water if needed. Store in an airtight container for up to 7 days.