It was my Breton granddad’s task at home. When I went there on holiday, I would watch him whisk the eggs and oil mixture energetically and mechanically, until it raised and set nicely. As a child, I thought that making mayonnaise must be quite a special trick if my granddad who made big copper pots for a living, was the man for the job. Not so, and actually a child can make mayo. It’s quick, easy, tasty; my kind of cooking.

These days I make it to accompany leftovers of chicken, seafood and for homemade coleslaw. But it also serves as a base for tartar sauce and rouille.

Homemade mayonnaise

serves 4 people
preparation: 10 minutes

Ingredients:

• a glass and a half of olive, sunflower or rapeseed oil
• 1 tablespoon French mustard
• 1 egg yolk
• salt and pepper

Method:

1. In a medium bowl, put salt and pepper, the egg yolk, a tablespoon of French mustard.
2. Mix until it makes a paste.
3. Then add the oil little by little and whisk each time before adding more.
4. When you have added all the oil, put it in the fridge for 1 hour.