Instructions: Break the egg straight into the goblet of a blender or food processor then sprinkle the salt pepper and mustard on top of it.

Have the oil ready in a glass measuring jug then switch on the machine.

Now pour the oil in a thin and steady trickle through the hole in the top on to the rotating blades.

When all the oil is in and the mixture has thickened a bit switch off then add just one drop of vinegar and blend this in.

Store the mayonnaise in a well sealed screwtop jar in the fridge for up to a fortnight.

Note: For a garlicky mayonnaise you can add 1 crushed clove of garlic to the egg before adding the oil but only if you intend to use the mayonnaise straightaway (ie dont store the mayonnaise with the garlic in it).

Makes 1/4 pint (150 ml)

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