New olive oil mayonnaise
New olive oil has a special pungency in its first few months (November to the end of March).
2 medium egg yolks from very fresh organic eggs
500 ml (17 fl oz) new season extra virgin olive oil
juice of 1 fresh lemon
Maldon salt and coarsely ground black pepper
Use a pestle and mortar to make the mayonnaise.
Gently stir the yolks with the pestle and combine for a minute. Start adding the new oil drop by drop. Continue until the emulsion is very thick and sticky. At that point add a little lemon juice. Carry on adding oil and lemon juice until you have finished both and have a perfect thick, bright green mayonnaise. Season with salt and pepper.