1 egg yolk, room temperature
2 heaped teaspoon Dijon mustard
A pinch of salt
250ml light olive oil
2 teaspoons lemon juice or white wine vinegar
For herbed mayonnaise add:
1 heaped teaspoon coriander, basil and flat parsley, chopped very finely
½ tablespoon chives, chopped very finely
Use a small food processor with cutting blades. Put the egg yolk, mustard and salt into the bowl and with the motor running slowly drizzle in the olive oil so it’s in a thin stream just beyond a drip. You will get a glossy sauce that quickly appears as the oil amalgamates into the egg. You can add the oil increasingly quicker as the quantity of the sauce increases, but keep an eye on it and if it looks like it might be about to curdle or split stop adding the oil and keep the motor running. If it is too far gone, pour it all out, add another egg yolk and slowly add it all back in again going a little slower this time.
Once about ¾ of the oil has been used, pour in the lemon juice or vinegar and continue to add the oil until finished.
Add the flavouring of your choice. For our herbed mayonnaise, give all the herbs another good chop so they are super fine. Stir into the mayonnaise and serve.