- Place the egg yolks and mustard in the Chef bowl. Mix the oils together in a jug.
- Using the whisk at maximum speed start to whisk the egg yolks and mustard together. When they have combined add the oil, drop by drop to begin with and then in a slow steady stream, until half the oil is added.
- Switch off the machine, add half the lemon juice or white wine vinegar then whisk to combine. The mayonnaise should now be quite thick and smooth.
- Gradually add the remaining oil, whisking at maximum speed. Add the remaining lemon juice or vinegar, and season. Store in a screw topped jar for up to 3 days in the fridge.
To make aioli: At the end whisk in 3 - 4 crushed garlic cloves into the mayonnaise.
To make spicy mayonnaise: At the end whisk 2 tsp Sriracha hot sauce into the mayonnaise.