|Made mustard||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Castor sugar||1⁄2 Teaspoon|
|Olive oil/Vegetable / corn oil||1⁄2 Pint|
|Lemon juice||1 Tablespoon|
|White wine vinegar/Cider vinegar||1 Tablespoon|
Stand a bowl on a damp cloth to prevent it from slipping on the table.
Put in the egg yolks, mustard, salt, pepper and sugar.
Mix thoroughly, then add the oil drop by drop, beating well with a whisk the whole time, until the sauce is thick and smooth.
Beat in the vinegar and lemon juice.
This makes a thick, traditional mayonnaise.
Add a little thin cream or top of the milk for a thinner mixture.
Should the sauce curdle through adding the oil too quickly to the egg yolks, take a fresh egg yolk and begin again, adding the curdled mayonnaise very slowly in the same way as the oil is added to the original egg yolks.