Mayonnaise

Makes 235 g (8½ oz/1 cup)

2 large egg yolks, at room temperature

1 tablespoon lemon juice

2 teaspoons good-quality white wine vinegar or apple cider vinegar

1½ teaspoons dijon mustard

a large pinch of sugar

½ teaspoon fine sea salt

a pinch of ground white pepper

2 tablespoons extra virgin olive oil

125 ml (4 fl oz/½ cup) mild-flavoured vegetable oil, such as sunflower or safflower

Put the egg yolks, lemon juice, vinegar, mustard, sugar, salt and pepper in a blender, or the bowl of an electric mixer fitted with a whisk attachment. Mix until well combined.

Combine the oils. While continually whisking or blending at medium–high speed, gradually add the oils to the egg yolk — just a fine drizzle at first, until the mixture starts to come together, then you can add the oil in a steadier flow and increase the speed of the whisking. You should end up with a thick, creamy mayonnaise.

Season to taste with a little more salt, if needed. Store in a sterile glass jar in the fridge and use within 1 week.

Aïoli (garlic mayonnaise)

Grind 5 garlic cloves to a paste with a little sea salt using a mortar and pestle, or finely chop together using a sharp, heavy knife. Add the garlic paste to the egg mixture at the point above when you first start to mix, omitting the mustard if you wish. (You can also replace the vinegar with extra lemon juice, or vice versa if you prefer.) Store in a sterile jar in the fridge and use within a few days.