In a large bowl, whisk 2 egg yolks, ½ tsp salt, 1 tsp Dijon mustard and the juice of ½ lemon. Still whisking, add 200ml vegetable oil a drop at a time, increasing to a stream once it starts emulsifying. If it splits, just add a squeeze of lemon and whisk vigorously – it will come together. Add 100ml extra virgin rapeseed oil, whisking, to finish the mayo, then add 2 tbsp water, a pinch of cayenne pepper and a pinch of white pepper . Whisk until creamy.
114 kcals • fat 12g • saturates 1g • carbs none • sugars none • fibre none • protein none • salt 0.1g