5 egg yolks
1 tsp wholegrain mustard
1 tsp dijon mustard
1 tsp caster sugar 1½ c vegetable oil
½ c olive oil
3 tsp chardonnay vinegar
1/2 lemon, juice
Ground white pepper
In a medium sized bowl combine yolks and mustards.
Whisk until combined.
Slowly (really slow) pour in oil and continue to whisk until emulsified (thick and creamy).
Season to taste with vinegar, lemon, salt and pepper.
Pour into a sterilised jar and keep in the fridge for up to a week.
To flavour your mayonnaise get creative. Chilli and lime makes a great dip for grilled seafood or smoked paprika for roast chicken sandwiches. Serve. Enjoy!