Homemade mayonnaise with egg yolks

A version for anyone without a stick blender — just a whisk and patience. Made with yolks, the mayonnaise comes out noticeably more yellow.

Ingredients

• egg yolks — 2
• lemon juice or wine vinegar — 3 tsp
• mustard — 1/4 tsp
• salt — 1/4 tsp
• odourless vegetable oil — about 240 ml

Method

1. Adjust the amount of lemon juice, vinegar and mustard to taste as you go.
2. All the ingredients should be at room temperature. Whisk the yolks, then keep whisking to a pale, thick mixture — about 4–5 minutes.
3. Add the wine vinegar or lemon juice and whisk a little longer.
4. Start adding the oil drop by drop, whisking it in thoroughly and briskly. The mixture will thicken and grow in volume. Increase the flow gradually to a thin stream.
5. At the end add a little more lemon juice, then taste and adjust the seasoning.