makes 300ml/10fl oz
4 garlic cloves, minced
2 large egg yolks
pinch of salt
250ml/9fl oz olive oil
juice of 1 small lemon
1⁄2 tablespoon boiling water
• Put the garlic, egg yolks and pinch of salt into a 900ml/1 1⁄2pt basin with a narrow base. Mix well using a metal spoon.
• Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. Once about half the oil is incorporated, start to add in drops of the lemon juice.
• When the mixture begins to thicken, you can begin to add slightly more oil at a time. The mixture should become thick and well combined.
• Stir in the boiling water to prevent the mayonnaise from separating. Use straight away, or store in a screwtop jar in the refrigerator for no more than a week.