Use a small blender and the long cup which comes with the blender.
Put in a pinch of sea salt, 1/2 teaspoon of dry mustard,two egg yolks and ONE WHOLE EGG.
Blend lightly then with the blender running, slowly pour in 10 fluid oz of ground nut oil.
When mayo is thick and creamy add one or two tsp. white wine vinegar to taste (or lemon juice if liked instead) Check the taste, add more vinegar if needed.
This is a lovely accompaniment to many fish dishes – among our favourites freshly cooked hot lobster or langoustines
Adapt Hilary’s Mayo recipe to make a smashing tartare sauce by:
Mixing together with the mayonnaise some drained & chopped capers and gherkins, finely diced shallot & chopped fresh parsley, salt & fresh ground black pepper to taste