MAYONNAISE

Makes about 400 g (14 oz/1²/₃ cups)

3 egg yolks

2 tablespoons freshly squeezed lemon juice

sea salt & freshly ground black pepper

185 ml (6 fl oz/¾ cup) olive oil

185 ml (6 fl oz/¾ cup) extra virgin olive oil

AÏOLI VARIATION

Add 3 cloves of crushed garlic to the whisked egg yolk with the lemon juice.

Place a saucepan, large enough to hold a stainless steel bowl, on a work surface. Place a tea towel around the inside edge of the pan and place the bowl on top — this will hold the bowl steady while you whisk.

Place the egg yolks in a bowl and lightly whisk. Whisk in the lemon juice and season to taste with salt and pepper. While whisking continuously, slowly drizzle in the combined oils. As the mixture begins to emulsify, add the oil in a thin stream. Don’t let the oil sit on the surface as this can cause the mayonnaise to split. Keep whisking until all of the oil is added and a thick mayonnaise forms. Season to taste with pepper and check the balance of salt and lemon juice. Store in an airtight container in the refrigerator for up to 1 week.