There are some great commercial mayonnaises available on the market, however, you can’t beat the flavour of home-made mayonnaise. You need a little bit of patience and elbow grease to blend the oil and the egg yolks.
5 free-range or organic egg yolks
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
Pinch each of sea salt and white pepper
500 ml vegetable or olive oil
Place a clean bowl on a folded tea towel on your bench top.
Whisk together the egg yolks, vinegar and mustard. Add salt and white
pepper. Continue whisking while adding the oil, drop by drop into the
egg mixture, slowly increasing to a very slow stream, until incorporated
and the mayonnaise is thick. This could take up to 10 minutes.
Check seasoning before using the mayonnaise.