I was given this recipe by my mother and it has been in our family for many generations. When I first made it there were no electric mixers and many, many minutes were spent frantically using a hand whisk to get the mayonnaise fluffy. It is not difficult to do it by hand but, if you have an electric mixer, then use it!
Read the method carefully. The secret of making mayonnaise is to add the oil DROP by DROP whilst whisking vigorously in the early stages. Even when using an electric mixer the oil should be, initially, added drop by drop. Once the mayonnaise starts to form the oil can be added more quickly and, in the end, you will be able to add it at a slow pouring rate.

You can use this basic recipe to make a number of variants. Add a teaspoon or three of tomato ketchup to form the mayonnaise for prawn cocktail. Add paprika or chilli powder to give it some ''zing'. Add a teaspoon of dried herbs to make a change. * Instead of sunflower seed oil you could use olive oil to give it a very distinctive taste.
The choice is yours - so go ahead and experiment!

Method:
1. Put the mustard, a pinch of salt, a large pinch of ground pepper, the lemon juice and the egg yolks into a large bowl. (If you choose to add ketchup / herbs / paprika etc then add them now).
2. Beat the mixture together with a whisk or mixer
3. Now, whilst still whisking, start to add the oil drop by drop. Keep vigorously whisking.
4. If, at any time, the oil does not seem to be blending in with the egg yolks, then stop adding oil and continue to whisk until the oil is absorbed by the mixture.
5. As soon as the mayonnaise starts to form you can start to add the oil a little faster - but take care.
6. As more and more mayonnaise is formed you will be able to, finally, pour the oil into the mixture in a very gentle trickle.
7. Once the mayonnaise is thick transfer it to a jar and put into the fridge to store until use.