Recipe by Elizabeth Henderson

Tastes better than anything bought in shops, cheaper to make yourself and you can vary it with roasted garlic and capsicum and well, just about whatever else you fancy.  I love having a jar of home made mayo in the fridge.

Ingredients:

1 egg yolk

250 ml sunflower oil (no olive oil)

1 tsp Dijon mustard

1 tsp red wine vinegar (no balsamic) or lemon juice

Salt and pepper to taste

Method:

All the ingredients must be kept at room temperature.

In a bowl, mix the egg yolk with the mustard and the salt and pepper. Add the oil slowly and stir virtuously (or strongly) with a whisk. You can us a machine on medium if you like). Constantly stir while adding the oil slowly. Eventually add the vinegar and adjust the seasoning.

Keeps 2-3 days in the fridge.

Variation: Aioli: add chopped garlic and use olive oil instead.