Basic Mayonnaise

4 egg yolks, at room temperature
2 tablespoons lemon juice
200ml light olive oil
200ml olive oil
white pepper

1. Place egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken.
2. Combine oils in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add remaining lemon juice (see note). Season with pepper. Process to combine.
3. Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week.

Variations

For garlic mayonnaise, add 1 to 2 crushed garlic cloves with egg yolks in step 1 of basic mayonnaise. Serve with beef, lamb, chicken and seafood.

For basil and sun-dried tomato mayonnaise, soak 40g (1/4 cup) non-marinated sun-dried tomatoes in boiling water for 15 minutes. Drain and finely chop. Stir into 1/2 cup of the basic or garlic mayonnaise, with 2 tablespoons shredded fresh basil. Serve as a spread in sandwiches.

For tartare sauce, stir 1 tablespoon finely-chopped capers, 1 finely chopped sweet pickled gherkin, 3 teaspoons lemon juice and 1 tablespoon chopped flat-leaf parsley leaves into 1/2 cup of basic mayonnaise. Serve with seafood.

ENJOY!