Makes one jar

Ingredients

Egg Yolks – 2

Vegetable oil – 200ml

Olive Oil – 100ml

White wine vinegar – 1 1/2 – 2 tbsp

Mustard Powder – 1 tsp (or to taste)

Garlic – 1/2 clove

Salt

Pepper

Method

Whisk the eggs in a large bowl using a balloon whisk and then starting adding the oil, one drop at a time (I use a teaspoon at this stage) until an emulsion starts to form.  Then add the remaining oil in a steady stream.  When the mixture starts getting too thick to whisk, add some of the white wine vinegar.  When all the oil has been incorporated add the remaining ingredients.

Troubleshooting:

If the emulsion separates start with a new egg yolk in a clean bowl and add the remaining oil.  Then gradually incorporate the separated emulsion into the new mayonnaise.