|Egg yolks/Null||2 (Null)|
|Dry mustard/Null||1⁄2 Teaspoon (2.5 Milliliter)|
|Salt/Null||1⁄2 Teaspoon (2.5 Milliliter)|
|Pepper/Null||1⁄4 Teaspoon (1.25 Milliliter)|
|Oil/Null||10 Fluid Ounce (300 Milliliter)|
|Wine vinegar/Lemon juice||30 Milliliter (2 Tablespoon)|
If possible have all the ingredients at room temperature, as eggs taken straight from the refrigerator tend to curdle.
Beat the egg yolks with the mustard, salt and pepper until they become creamy in colour.
Gradually beat in half the oil, drop by drop, until the sauce is thick and shiny.
Beat in half of the vinegar or lemon juice, then beat in the remaining oil, a little more quickly.
Beat in the remaining vinegar or lemon juice.
If you want to thin the mayonnaise down a little, add some lemon juice, a little single cream or 15-30 ml./1-2 tablespoons hot water.
Thick mayonnaise may be stored in an airtight container in the refrigerator for about two weeks.