Ingredients

• 3 large egg yolks
• 2 tsps Dijon mustard
• 2 tsps white wine vinegar
• 3/4 cup (200 mls) vegetable oil
• 3/4 cup (200 mls) olive oil – Extra virgin olive oil gives best result
• Salt and ground white pepper

Method

In a blender mix the egg yolks, mustard and vinegar; pulse blend until ingredients form a light creamy state.

In slow steady trickle, while still blending, add the oils. You must keep blending through this stage – it is critical.

When the mixture is completely incorporated, add 2 Tbsp of warm (not hot) water and pulse blend to combine. This will stabilise the sauce.

Add salt and pepper to taste.

Now you have mayonnaise. Try it with some friends and wait for the comments. Especially the one about: “Where did you buy this dressing?”