makes 300ml/10fl oz

Cook Time

00-00 Min


  • 2 large egg yolks
  • 1 teaspoon dry English mustard powder
  • pinch of salt
  • 300ml/10fl oz groundnut oil or extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • freshly ground black pepper
  • Put the egg yolks into a 900ml/ 1 1⁄2pt basin with a narrow base. Add the mustard powder. Season with the pinch of salt and pepper, and mix well using a metal spoon.
  • Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. When the mixture begins to thicken, you can begin to ad slightly more oil at a time.
  • When about half the oil has been incorporated, add the vinegar. Pour in the remaining oil in a steady trickle, whisking all the time.
  • Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.
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