NB: All ingredients MUST be at room temperature.

1 x large egg

1 tsp mustard (e.g. Dijon)

1 tbsp lemon juice or vinegar 

salt

freshly ground black pepper

1 cup sunflower oil

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Place first the whole egg at the bottom of a tall plastic container.

Pour the oil slowly as not to break the egg yolk.

add the lemon juice or vinegar.

Place the hand held mixer at the bottom of the container, making sure that it is on top of the egg.

Start mixing, soon the bottom part will thicken, and some thick marks will rise to the top. Than slowly lift the mixer to incorporate the remaining oil. Plunge mixer few times up and down to make sure that all is incorporated.

At this stage you can add the flavourings of your choice (mustard, garlic etc) and give it a last mix up and down.

If too thick, you can add half a teaspoon of vinegar or lemon juice.

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VARIATIONS ON THE BASIC MAYONNAISE:

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• Aioli: Add 4 cloves garlic mashed and few chives chopped at the final mixing

• Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. 

• Thousand Island: Add 1 tbs tabasco or chilli sauce, 1 tbs tomatoes sauce. 

TIPS:

* If the mayonnaise has failed. Start again and when new batch is creamy, can add slowly the failed batch of mayonnaise while continuing mixing.

* If the egg is not at room temperature when you want to make the mayonnaise, fill a jug with warm water and dip egg into it. Leave it for 5 min. and use it to make your mayonnaise.

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