Homemade mayonnaise

½ cup dijon mustard

8 whole eggs

1 litre vegetable oil

200ml extra virgin olive oil

2 tbspn white wine vinegar

Method

1. Place mustard, eggs and seasoning into bucket, add oil slowly then leave for 10 -20 minutes until oil raises to the top
2. Use mixer, blend the bottom first and make sure the blender stays at the bottom
3. Add hot vinegar and season with salt and pepper at the end

For Aioli

Add 5 roasted garlic cloves  and 30 ml of lemon juice when blending

remember you could always halve this recipe, guideline will make 1.25 litres of Mayonnaise.