Mayonnaise

Mayonnaise isn’t difficult to make at home, and you’ll probably have everything you need in your kitchen. The little effort it takes really pays off – you’ll always taste the difference between shop-bought and fresh mayonnaise.

Makes 150 g (5½ oz)

1 fresh egg

1 tbsp dijon mustard

½ cup (125 ml) canola oil

25 ml (¾ fl oz) olive oil

1 tbsp apple cider vinegar

Salt

Freshly ground black pepper

Crack the egg and transfer it to a tall beaker. Add the mustard and oils. Place the blades of a stick blender directly onto the egg yolk and mustard. Switch the blender on at medium speed and very slowly pull it upwards to make a thick, creamy mayonnaise. Season with cider vinegar, salt and pepper.