Ingredients:-

• 4 free-range egg yolks
• 8 cloves garlic
• 1 lemon, juice only
• 1 salt (taste it, it needed quite a lot of salt)
• 1 freshly ground black pepper
• 2 large teaspoons of pre- made Dijon mustard
• 400ml olive oil

Method:-

• Blend all ingredients, except the olive oil, in a food processor.
• Spoon the oil in a drizzle into the blender until it starts to form a thick sauce - about half the oil - then drizzle the ret of the oil in.
• The mixture, once blended, should be vibrant and yellow in colour.

Note:-

To vary the flavour, add a little mustard or some saffron.

If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.

Serve with baguette slices and/or a selection of raw vegetables, such as celery, carrot sticks, cucumber sticks, radishes, strips of fennel, strips of pepper, cherry tomatoes.