2 free-range egg yolks
Juice of ½ lemon
1 tsp Dijon mustard
1 tsp salt
1 tsp white vinegar
1 ½ cups light flavoured olive oil
A pinch of freshly ground white pepper
Place the egg yolks, lemon juice, mustard and salt in a mixing bowl and set it on a damp tea towel to keep it steady.
Beat with a balloon whisk until smooth and creamy.
Add the oil drop by drop, whisking all the time, do not rush this stage
Once all the oil has been added, increase the speed to a slow steady stream, whisking continuously until it has all been incorporated
Taste the mayonnaise and adjust the seasonings and acid level to your liking, if the mayonnaise is too thick, you can thin it with a little water.