Makes 1/4 pint (150ml)
1/4 pint (150ml) oil
1 egg yolk
1/4 teaspoon made English mustard
2 teaspoons wine vinegar or lemon juice
salt and freshly milled pepper
1 teaspoon boiling water
Put the oil into a jug. Put the egg yolk, mustard and half the vinegar or lemon juice into a mixing bowl and season with salt and pepper. Whisk ingredients together to blend. Whisk in about half the oil, a few drops at a time, until the mayonnaise begins to thicken. Whisk in the remaining vinegar or lemon juice which will thin the mayonnaise a little, then hold the jug well above the bowl and pour the remaining oil on to the mayonnaise in a thin steady stream, whisking all the time until thick. Whisk in the boiling water to make a soft, light consistency. Spoon into a container, cover, and store in the lowest section of the refrigerator where it will keep for up to 3 weeks.