Step: 1/10

Measure the oil into a small jug.

Step: 2/10

Separate the eggs.

Step: 3/10

Keep the egg yolk in a second bowl. For the second egg separate the egg yolk from the egg white in the same way.

Step: 4/10

Season the yolks with a pinch of salt.

Step: 5/10

Add the mustard to the egg yolks with a teaspoon.

Step: 6/10

Mix the egg yolks with the salt and mustard with a small whisk.

Step: 7/10

Add the oil, starting drop by drop, then in a thin stream, whisking constantly.

Step: 8/10

Keep whisking until the mayonnaise is thick and creamy. Squeeze the juice from half the lemon.

Step: 9/10

Mix 1-2 tbsp lemon juice into the mayonnaise to taste.

Step: 10/10

You can now use the mayonnaise to make other dishes such as remoulade or dressings, or serve as a dip for fries or crisps.