Place the egg yolks (3 yolks), white wine vinegar (1 tsp) in a bowl and beat with an electric mixer for a few seconds to combine.
With a mixer on a fast speed gradually add the oil (125ml rapeseed oil, 125ml vegetable oil) about 1 tbsp at a time. Before each addition ensure that the oil is fully combined and the mayonnaise looks thick and the beaters leave a trail.
Keep adding the oil and beating until it is all combined.
Add the lemon juice (1½ tsp) and english mustard (½ tsp).
Season with salt.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.