Place the egg yolks in a large bowl together with the mustard, 1 tbsp vinegar, a little salt and pepper, and whisk well with a whisk or an electric hand mixer.
Now whisk the oil into the egg yolks a little at a time in a thin stream. Pour slowly enough to ensure the oil is constantly being whisked into the egg yolks. Pause occasionally whilst adding the oil and whisk the mayonnaise thoroughly.
Continue until all the oil has been added, then whisk in a little water. Whisk thoroughly again – this helps to ensure that the mayonnaise doesn’t separate and that it has a nice, smooth consistency.
Finally, season to taste with salt and, if desired, a little extra vinegar.
Refrigerate the mayonnaise immediately, where it will keep for 4–5 days.
Tip!
If you want to make an even quicker version, you can use a hand blender. Simply replace the two egg yolks with one whole egg and add all the ingredients to the hand blender jug at once.
Place your hand blender into the jug so that it touches the bottom. Then blend whilst holding the hand blender at the bottom of the jug. After a short while, you’ll see that the mayo starts to thicken and you can now move the blender up and down a little. Add a little water and blend again to get a creamy homemade mayo. Homemade mayo in about 1 min.
