Classic mayonnaise

Method

1. Make sure all your ingredients are at room temperature. In a large bowl, whisk the yolks with the mustard and vinegar, seasoning with the salt and a little freshly ground white or black pepper. Squeeze in the lemon juice, then combine the oils and to begin with, very slowly add to the egg mixture, drop by drop, whisking vigorously. Ensure that each drop of oil is combined before you add the next, until the mixture has formed an emulsion and begun to thicken.
2. You can now begin to add the oil a little more quickly: slowly drizzle it into the bowl in a steady stream, and continue to whisk constantly.
3. When the oil is incorporated you should have delicious, creamy mayo (for troubleshooting tips, see tip). Check the seasoning and serve.