• 2 large egg yolks,

• 1 teaspoon Dijon mustard,

• 1 teaspoon crushed garlic,

• 1 teaspoon salt,

• 1/2 teaspoon ground black pepper,

• 275 ml vegetable oil,

• White vinegar.

Method:

1. Place the egg yolks in a large container.

2. Put in the crushed garlic, mustard, pepper and salt. Beat up the mixture with an electric blender or hand whisk.

3. Add a few drops of oil. Beat up the mixture with an electric blender or whisk. Add a few more drops of oil. Blend again. The mixture will gradually begin to thicken. Add some more oil in very small quantities and blend again. Repeat.

4. When the mixture is well set, gradually add some more oil and blend well. Repeat several times.

5. When the mixture appear to thicken too much, add a little white vinegar to thin the mixture.

6. Repeat the oil addition and blending until all the oil is used up.

7. Season with more salt and pepper if you like, to your taste.

8. Note: Should the mixture break down. Restart with one egg yolk. Then gradually add the broken down mixture instead of oil. It will blend in just as well.