Mayonnaise

Although the basic mayonnaise recipe requires only egg yolk and oil, there is a surprising range of methods and additions. Some like to add the seasonings with the egg yolk at the beginning, before starting to add the oil. Some make it in a food processor, some with whisk and bowl, some with fork and bowl, and yet others with a wooden spoon. You can also make it in a pestle and mortar. The oil you use can be olive, grapeseed, sunflower or groundnut. I would not use an anonymous vegetable oil, since there are many better oils available. One medium-size egg yolk will absorb 150-200mls (¼-⅓ pint) of oil quite easily.