• 1 whole egg, size 3
• 1 tablespoon white wine vinegar
• 1 teaspoon grain mustard
• 175ml (6 fl oz / 3/4 cup) olive oil - light
• 175rnl (6 fl oz / 3/4 cup) sunflower oil
• Juice of 1/2 lemon
• Salt and pepper
Put egg, white wine vinegar and mustard into a blender and mix together until creamy and smooth. With the motor still running, add the oils in a slow, steady stream. Season with lemon juice, salt and pepper.
Use a light olive oil for this dressing; heavy, strong-flavoured oils (including extra virgin olive oil) can produce mayonnaise with a bitter taste.
* If the mixture starts to curdle, don't panic! Put another egg yolk into a separate bowl and beating constantly, add the curdled mixture to it drop by drop. Then continue with the recipe.
* Make sure all the ingredients are at room temperature. Leave them out 3-4 hours before making the mayonnaise - this will help prevent curdling.
* If the consistency of the mixture gets too thick, add water - one teaspoon at a time - until it corrects itself.
* To thicken mayonnaise, slowly add more oil until the correct consistency is achieved.
* Plain or flavoured mayonnaise can be thinned down and used as a dressing for salads. Add 300ml (10fl oz / 1 1/4 cups) cold water to basic mayonnaise and mix together well. Alternatively, it may be more . appropriate to use half the quantity of mayonnaise in which case add 150ml (5 fl oz / 2/3 cup) water.
* Mayonnaise can be kept for 48 hours in an airtight container in the refrigerator.
* A more economical way to make good mayonnaise is to use a combination of sunflower and olive oil.