Basic recipe for mayonnaise

(Lisa Barber)

No more than three ingredients are to be found in this recipe – that is if you discount the seasoning that is needed to bring the flavours together. Just two things to bear in mind: make sure your ingredients are all at room temperature, and pour in the oil as slowly as possible. If it does curdle, add a teaspoon of warm water and continue to whisk; this should bring it together again.

Mayonnaise is quick and easy to make in a food processor, and produces a better texture. Alternatively, make it by hand using a balloon whisk and a roomy bowl.

Makes 4 servings

The juice of half a lemon
3 egg yolks
A good pinch of sea salt and plenty of freshly ground black pepper
200ml/7fl oz extra-virgin olive oil