- 2 large free range egg yolks
- 1tsp white wine vinegar
- ½ tsp mustard powder
- 1 tsp salt
- 1 lemon, juice only
- 275ml Lakeshore Irish Cold Pressed Extra Virgin Rapeseed Oil
- Salt and freshly ground black pepper
- Place the egg yolks, vinegar, mustard, salt and lemon juice into a food processor.
- Blend to combine, then gradually add the rapeseed oil while still blending. Continue until all the oil has been added and the mayonnaise has thickened.
- Season with salt and freshly ground black pepper.