Makes about 250ml
2 good quality egg yolks
1/4 tsp dijon mustard
1 1/2 tbsp white wine vinegar
225ml oil (I use 175ml sunflower and 50ml olive oil)
pinch of salt
Start by whisking the egg yolks, mustard, salt and vinegar together until thoroughly combined.
Have the oil ready in a jug and whilst whisking pour very slowly into the egg mixture. Keep whisking and adding the oil until the mixture is thick and you've incorporated all of the oil. You can use a damp tea towel under the bowl to stop it moving too much.
If you have any trouble or your mixture splits, have a look at the video above on how to remedy this.