This recipe is so simple I'm not going to divide it in the usual way! Put three egg yolks in the bottom of a bowl with a teaspoon of mustard. Whisk thoroughly. Measure out 300ml groundnut oil and SLOWLY (i.e. a trickle - you don't want it to split) pour it in whilst whisking thoroughly. When all the oil is in, mix in a little salt and freshly ground black pepper. Refrigerate the mayonnaise in clean jars for no more than 3 days.
Stay tuned for a recipe using this mayonnaise!