Basic mayonnaise

(Jason Lowe)

2 egg yolks (at room temperature)
2tsp white wine vinegar
1tsp English mustard
2tsp Dijon mustard
tsp salt
Freshly ground white pepper
100ml olive oil mixed with 200ml vegetable oil
Juice of half a lemon (optional)

Put the egg yolks, white wine vinegar, mustards and salt and pepper into a stainless steel or glass bowl on a damp cloth to stop it slipping (don't use an aluminium bowl, otherwise it will make the mayonnaise go grey).

Mix well with a whisk, then gradually trickle the oils into the bowl, whisking continuously. If the mayonnaise is starting to become too thick, add a few drops of water and continue whisking in the oil. When the oil is all incorporated, taste and re-season if necessary and add a little lemon juice.