Mayonnaise. There’s a jar in every home, half full, nearly empty, enough left for that last BLT. But it’s so easy to make, trust me. You need a bit of elbow grease but it takes less than 5 minutes, from cracking your eggs to smoothing a big dollop onto your sarnie. The ingredients are already in your cupboards, so there’s no excuse!

Ingredients.

• 2 egg yolks
• 500ml oil, preferably vegetable or sunflower, olive tends to have too strong a taste
• 2 tbsp white wine vinegar
• 1 tsp french mustard
• salt and pepper to taste

All you need for this is a standard mixing bowl, a whisk, and elbow grease at the ready. Begin with your yolks in the bowl and give them a good whisk until lighter in colour and slightly foamy, this’ll make it easier to incorporate your oil. Next pour a steady, constant stream of oil into the bowl, whisking all the while. It’ll thicken the yolks gradually, but don’t add too much oil in one go or the mixture will split. When you’ve added half the oil, add your mustard and vinegar and give your mayo another good mix. Continue adding the rest of the oil in the same fashion as before. Once all the oil is mixed add your seasoning, taste, tweak if necessary with extra salt and pepper, and you’re good to go!

This recipe does make a lot, but it’ll keep in the fridge in an airtight container for around two weeks. Plenty to keep you going.