Ingredients

• 2 or 3 Free Range Egg Yolks
• 2 tsp Dijon Mustard
• 1 Clove Garlic, crushed
• Wicklow Rapeseed Oil with Lemon
• Large Pinch Salt
• Freshly ground black pepper

Instructions

1. Put the Egg Yolks, Mustard, crushed Garlic, Salt and Pepper in a large bowl.
2. Start to whisk with an electric handwhisk, and slowly add the Wicklow Rapeseed Oil with Lemon.
3. Go a drop at a time at the beginning – then ease into a very slow trickle – and by the time you’ve added half the rapeseed oil you can go a bit quicker with the drizzling.
4. Stop adding oil when you’re happy with the consistency… sometimes I prefer a firmer mayonnaise; sometimes a mayo that’s a bit more ‘dressing like’
5. Serve with all sorts of things – but in small doses (it is too special to have too much at once!).