Great with home made chips!


  • 300ml groundnut oil
  • 2 egg yolks
  • 1 heaped tsp dijon mustard
  • 1 level tsp salt
  • freshly milled black pepper
  • 2tsp white wine vinegar
  1. Put the egg yolks into the basin, add the mustard, salt and a little black pepper. Whisk together. VERY slowly add a stream of oil to the egg mixture while whisking.
  2. The mixture will begin to thicken and go very stiff and lumpy. Continue whisking!
  3. Slowly add the vinegar, which will thin the mixture down, still whisking!
  4. If you'd like the mayonnaise to be a bit lighter, add tablespoons of boiling water and whisk it in.
  5. If it curdles you have added the oil too quickly. Put a fresh egg yolk into a clean basin, slowly add the curdled mixture to it, and continue.