250 mlExtra virgin olive oil*Avocado oil may be substituted.
1 tablespoonEnglish mustard powder
1 tablespoonFreshly squeezed lemon juice
1/4 teaspoonSea salt
In a small bowl (not too wide) add the egg yolks and the sea salt.
Whisk for a few minutes until the eggs are well beaten.
Begin to add the oil by pouring from a jug extremely slowly-drop by drop at first. Keep whisking all the while.
Once you see the mixture begin to thicken slightly, you can start pouring the oil in a steady stream but still very SLOWLY. It took my about 10 minutes in total to add all of the oil. Keep whisking-although I know your arm is getting sore. It’ll be worth it!
Once all the oil in incorporated, add the lemon juice and mustard powder. Whisk for another few minutes then spoon into a clean jar and refrigerate until use.
The mayonnaise should be keep in the fridge and used within 5 days of making.
Due to the raw eggs in this recipe, it is not suitable for pregnant women and young children.