Homemade mayonnaise

The whole-egg version: it needs a stick blender and a tall beaker. Simple and quick to make.

Ingredients

• eggs — 2
• mustard — 1 tsp
• salt — 1/2 tsp
• sugar — 2/3 tsp
• vinegar (cider or 9% white) — 1 tbsp
• odourless vegetable oil — about 250 ml

Method

1. Crack two eggs into the beaker. Add the mustard, salt, sugar, vinegar and a little vegetable oil.
2. Lower the blender into the beaker and start blending.
3. Gradually add the vegetable oil in a thin stream and keep blending. Keep the blender below the surface so that air bubbles do not form.
4. Keep adding oil until the mayonnaise thickens.
5. Pour into a jar and chill. After two or three hours it becomes thicker still.