Separate your eggs and add the egg yolks to a bowl (use the whites for adding to fritters or to meringues and souffles)
Crush your garlic with a pestle & mortar so it is smooth
Add a good pinch of salt, a squeeze of lemon juice, the garlic and a good teaspoon of Dijon Mustard to the eggs
Start whisking with an electric whisk (on fast eventually)
Add 100ml (or a third of a mug, ish) of Rape Seed Oil in a very slow stream (or drops if you are worried!)
Then move on to adding Extra Virgin Olive Oil – use as much as you need to get it to Mayonnaise thickness, you may prefer a more dressing-ey thickness or something much denser
When you’re done – add another couple of big squeezes of lemon juice and check the seasoning and taste
You could add chopped herbs, capers, gherkins or chopped red onion if you fancy flavouring your mayonnaise
You’re supposed to make this really slowly, adding the oil painful drop by drop. I think there is a bit of scaremongering about how difficult mayonnaise is to make at home. With an electric whisk you run a much smaller chance of it going wrong; actually it is very easy. Add the first half of oil in a very slow stream and then the second more quickly. The whole process should only take about 5 – 8 mins, probably no more and possibly less. If it goes wrong (separates) – put another egg yolk in a new bowl and slowly whisk the dodgy version into the new yolk; works every time – just add oil afterwards
USE SPARINGLY!