Mayonnaise

Mayonnaise

Makes 500 ml (17 fl oz/2 cups)

4 egg yolks

½ teaspoon white wine vinegar

1 teaspoon lemon juice

500 ml (17 fl oz/2 cups) peanut oil

Put the egg yolks, vinegar and lemon juice in a bowl or food processor and whisk or mix until light and creamy. Add the oil, drop by drop from the tip of a teaspoon, mixing constantly until the mixture begins to thicken, then add the oil in a very thin stream. (If you’re using a processor, pour in the oil in a thin stream with the motor running.) Season well.