Makes one jar
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
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.
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.