Obviously the quickest way to get mayonnaise is to open a jar, but it is quick to make the real thing using a small bowl and a fork. Mayonnaise made from an egg yolk and extra virgin olive oil does not taste like mayonnaise from a jar, it has stronger taste and a stronger colour.

The only trick to ensuring a perfect sauce every time is to start with the oil and the eggs at room temperature. Separate the white from the yolk. One egg yolk will be sufficient to make a soup bowl full of mayonnaise. (It has been found, I read, that one egg yolk is sufficient to emulsify nearly ten litres of oil). Use two if you like the stronger colour. Whisk the egg yolks well with the fork then add a dribble of oil. Whisk again, and then slowly add the oil bit by bit. As the sauce begins to thicken you can add a little more oil each time. When it is ready it will not cling to the sides of the bowl. Add salt to taste, then just before serving add lemon juice. Not a lot, or the sauce can fall apart.

If you add crushed garlic to this, you have the provencal aioli.