Mayonnaise has many uses, but it’s especially good with fish and seafood. It can be kept for several hours in a cold place, covered with cling film.
2 egg yolks, at room temperature
1 tbsp strong Dijon mustard
salt and freshly ground pepper
250ml (1 cup) groundnut oil, at room temperature
2 tbsp white wine vinegar or lemon juice
Stand a mixing bowl on a tea towel on the work surface. Put the egg yolks, mustard and a little salt and pepper into the bowl and mix with a balloon whisk.
Slowly add the oil in a thin trickle to begin with, whisking continuously.
As the mayonnaise begins to thicken, add the oil in a steady stream, still whisking all the time.
When the oil is completely incorporated, whisk more rapidly for 30 seconds, until the mayonnaise is thick and glossy. Add the vinegar or lemon juice, taste, and adjust the seasoning as necessary.
