| 9 | Egg yolks |
| 3 tsp | Dijon mustard |
| 1½ tsp | Salt |
| 150 ml | Lemon juice |
| 675 ml | Olive oil |
| 675 ml | Vegetable oil |
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Method
1. Place the egg yolks, mustard, salt & lemon juice in a food processor & blend for 10 seconds.
2. While the processor is still running slowly pour in the oil in a slow steady stream until the mayonnaise has thickened & all the oil has been absorbed.
Check the seasoning & adjust as required.
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