Ingredients

• 2 egg yolks at room temperature

• 1 tsp. mustard powder (Coleman's type)

• 1 tsp. salt

• A large pinch of freshly ground black pepper

• 1 large cup extra virgin olive oil

• 1 tbs. white wine vinegar or lemon juice

Instructions

1. In a large bowl, beat egg yolks, mustard, salt and, pepper until thickened. You can use an electric whisk.

2. Add oil, a few drops at a time, while beating.*

3. As the mixture thickens, you can add the oil a little faster. Also add 1/2 tsp. vinegar or lemon juice from time to time, while beating.

4. When all the oil has been beaten in, add the rest of the vinegar/lemon juice as well and beat some more.

5. Adjust salt and pepper to taste.

6. *Adding too much oil at once may make the mayonnaise to curdle.

Notes

• If it tastes too sharp, you can add 1/2 level tsp. sugar.

• Do not make in bulk as it tastes better fresh.

• You can add 1 part whipped cream to 2 parts mayonnaise.

• You can add finely chopped dill or other herbs of your choice or garlic, to have a different taste. I like to add chopped coriander leaves.