Put the egg yolks into a pyrex bowl, add the salt, mustard, and vinegar and mix.
Very gradually,drop by drop,add the oil,whisking all the time.
You should start to see the mixture thickening, keep adding the oil as you whisk until there is no more oil left.
Season to taste.
**NOTE I often make this in an electric hand blender with the whisk attachment
**NOTE Mayonnaise lasts for longer than people think,easily up to 1 week.
**NOTE Mayonnaise is such a fantastic basic sauce,add 3-4 cloves of crushed garlic and some chopped parsley for garlic mayonnaise;or try adding 1 tbsp of Ballymaloe Relish to make a really good sauce for burgers,steak sandwiches,chicken etc etc.Or add more mustard,and grated horse radish,and sugar (recipe above) to make horseradish mayonnaise - excellent with beef and smoked fish too!! A spoonful of sweet chilli sauce is a good mix too.The list is endless…
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