Step 1

Place the egg yolks, mustard and vinegar in a blender or large bowl. Whisk for 1 minute.

Step 2

Very slowly pour in the olive oil (don't use extra virgin olive oil as it has a rather bitter taste), whisking continuously until the mixture has a thick consistency.

Step 3

Whisk in the hot water. This helps stabilise the mayonnaise and gives it a lighter colour. Flavour with lemon juice, salt and pepper to taste.

Step 4

Chill before use. If stored in a covered container and refrigerated, the mayonnaise will keep for up to two weeks.