The problem with this mayonnaise is its addictive and once you actually know what’s in it and how much, you feel rather guilty shoving your finger in for a sneaky taste. However it’s got to be better for you than the stuff you buy in the shops. I used to shy away from making mayonnaise as I thought it was difficult and problematic. I can honesty say I have never had an issue with it and have made quite a few different recipes. The Edmonds Cookery book has 2 types – hand-whisked (called mayonnaise) and quick blender mayonnaise. The quick blender one appealed BUT I have kids that are light sleepers and never wanting to wake a sleeping baby – opted for the quieter option! This mayonnaise took me about 2 minutes to make – I spent longer reading the recipe and want to shout from the roof tops how amazing it is. I used 1/2 olive and 1/2 vegetable oil and found I didn’t actually need a full cup of oil – more like 3/4. Its so versatile as well, I added wholegrain mustard but you can add crushed garlic to make Aioli, gherkins, capers and dill to make tartare sauce, chopped Jalapenos for a spicy number, smoked Paprika for that smokey flavour, lemon and lime juice and zest for a zingy citrus mayonnaise or even ginger (crushed) and a touch of sesame oil for an Asian taste. If you have never made mayonnaise, you really need to give it ago to discover how easy it it.