Mayonnaise

It's a bit trendy these days for chefs to use olive oil for mayonnaise but i don't for two reasons: It's expensive and, no matter how "fruity" or "peppery" producers claim it is, i just don't like the taste. And besides, i generally use it as a vehicle for other flavours so neutral oil is best.

Ingredients:

2 egg yolks
1 tspn white wine vinegar
1 tspn mild Dijon mustard
½ pint of sunflower oil
1 tspn of salt
a good pinch of white pepper
a squeeze of lemon juice

Method:

1. Place the yolks, mustard, salt and pepper in food processor and blitz until pale and bubbly.

2. With the motor running, add the oil a few drops at a time. When ¼ of the oil is used up add the rest in a very slow stream. Add a squeeze of lemon juice.

The great thing about using a food processor is that, as long as you add the oil very slowly, you'll have to try really hard to curdle it. But if it does begin to split simply place a fresh yolk in a clean bowl and, slowly this time, whisk the curdled mixture onto it then carry on adding any remaining oil.