ASDA part of the Wal-Mart family

• 300ml sunflower oil or olive oil, or a blend of the two
• 2 large egg yolks
• 1tsp English mustard powder
• 1tbsp lemon juice or white wine vinegar

1 Pour the oils into a jug. Put the egg yolks in a small bowl with the mustard powder and a pinch of salt. Whisk well until thoroughly blended.

2 Add half the oil drop by drop, to the egg mixture, whisking well after each addition.

3 Beat in a few drops of lemon juice or vinegar, then dribble in oil, whisking constantly. Continue to alternate with a little lemon juice and vinegar.

4 When all the oil has been incorporated, season. Add more lemon juice or vinegar if necessary. Cover and chill – it will keep for two days in the fridge.

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