Step 1

Add the egg, lemon juice, white vinegar, mustard seeds and half the sunflower oil to a bowl - in that order. Make sure to add the egg first as you want the egg to be sitting at the bottom of the bowl with the oils on top.*

Step 2

Using an electric mixer/ whisker or a hand blender, beat until well combined. I used an immersion blender and probably blended for around 30-40 seconds. While blending I kept the blender touching the bottom of the bowl at all times and you'll notice how the mayonnaise starts to form near the source of the blades.

Step 3

Keep mixing while gradually adding the rest of the oil until you achieve a thick and creamy consistency.  The key here is when adding the oil, to really take this part gradually or you'll end up with a soupy mess. Adding practically drops at a time/ in a thin stream, gradually, is the key to a properly emulsified homemade mayonnaise (check how I did it in the video).**

Step 4

Store in a glass air-tight container in the fridge for 5-7 days. The general rule of thumb is that it will last as long as your eggs would have, especially as the vinegar and lemon help to act as preservatives. However, I tend to keep mine for a week maximum.