Mayonnaise

2 egg yolks
1 Tablespoon Dijon Mustard
Salt
Half cup (125ml) olive oil
Half cup (125ml) light olive oil
1 Tablespoon lemon juice

Method:

(Works best with a blender) Blend or process the yolk, mustard and salt in a metal bowl, place a wet cloth under the bowl to stop if moving around then combine thoroughly.

Wait for a minute. Then gently, gradually mix in the oils in a thin steady stream until mixture thickens. Adjust seasoning to taste. Perfect with cold seafood or poultry.

Ingredients from:

• The Happy Hen
• Wollombi Olives or Pukura Estate Olive Oil
• Cosgrove Produce for Lemons