Introduction :

This produces quite a lot of mayonnaise but it keeps happily, covered, in the fridge.

Should the mayonnaise curdle, pour the curdled mixture into a jug. Put two new egg yolks into the processor bowl and with the engine running, very slowly drip, drip, drip the curdled mixture onto the yolks. As the mixture becomes emulsified you can pour the mixture a little faster.

To let the mayonnaise down, whisk in a little hot water until it is the desired consistency.

Method :

1. Put the egg and egg yolk, mustard, salt & pepper into the bowl of a processor and whizz until well amalgamated.
2. With the engine running, very, very slowly pour in the vegetable oil in a thin stream. As the emulsion thickens you can add it a little faster.
3. When the mayonnaise is very thick add the white wine vinegar. This will thin down the mayonnaise a little.
4. Now add some olive oil, again in a thin stream, until the mayonnaise is the desired consistency. Check the seasoning. The finished mayonnaise should be very thick.