2 egg yolks
1tbsp Dijon mustard
250ml olive oil
2tsp white wine vinegar or lemon juice
Put the egg yolks and the mustard into the bowl of a hand blender,
season with salt and pepper and mix together until completely combined.
Add small amounts of the oil and mix between additions until all the oil is
combined and the mixture starts to thicken.
Once the mayonnaise is thick add the vinegar or lemon juice and gently mix together.
Season again to taste.
Will keep in the refrigerator for two days.