Belinda Jeffery

A little tip before you begin, sometimes, when I’ve been hurrying too much, I’ve added the oil too quickly and the mayonnaise has split. If this should happen to you, I’ve found that immediately adding a little lemon juice and a splash of hot water can quite often salvage it. However, it may need more of each than the recipes states, in which case you’ll need to adjust the final texture and flavour. There are two versions of making mayonnaise here; one by hand, and the other in a food processor.

Makes about 1 1/2 cups

Sit a medium-size bowl on a damp cloth (this will help stop the bowl sliding around) and plop the egg yolks and Dijon mustard into it. Whisk them together with a balloon whisk until they’re thoroughly mixed. Now, combine both oils in a jug.

This next stage of proceedings is the only slightly tricky thing about making mayonnaise. The secret to it is patience, because if the oil is added too rapidly the mixture will separate. Whisking constantly, start adding the oil, drop by drop. As the mixture starts to come together and thicken you can increase the flow of oil to a very fine thread. The mixture should become really thick and glossy. About halfway through adding the oil, add the lemon juice or vinegar and ½ tablespoon of very hot water or more as necessary – this will thin the mayonnaise a little and make it easier to mix. Continue adding the remaining oil in a fine stream until it is all incorporated – add another ½ tablespoon of very hot water as you go. Whisk in the salt, then taste the mayonnaise and add a little more lemon juice, vinegar, or salt to suit your taste.

If speed is of the essence, you can easily make the mayonnaise in a food processor. Put the egg yolks and mustard into the work bowl, and whiz to combine. Then, much like the process of making it by hand, slowly trickle in the oil with the processor going. As it starts to thicken, add the vinegar or lemon juice and ½ tablespoon of very hot water or more as necessary. You can add the oil at a faster rate than when you make it by hand, but still be careful as it can curdle. Finish off in the same way as handmade mayonnaise.

If you’re not using the mayonnaise straightaway, scrape it into a container with a tight-fitting lid and pop it in the fridge – it keeps well for 5 days.