Homemade Garlic and Coriander Mayonnaise

Place 2 egg yolks into a large mixing bowl and add the crushed garlic, mustard powder and salt. Season with plenty of black pepper and mix to combine. Steady your mixing bowl on a damp tea towel so that it does not move around on your work surface and with an electric whisk in one hand and the oil in the other hand, add a small drop of oil to the bowl. Whisk thoroughly on a low setting and repeat the process until, after a few minutes and a few more drops of oil, the mixture starts to thicken and become lumpy. At this point add the white wine vinegar and whisk thoroughly to combine. Now go back to the oil and start to add slightly larger drops of oil to the mix, whisking thoroughly in between. Once the mixture is becoming creamy, start to add the remaining oil in a very slow and constant thin drizzle whilst continuing to whisk. Once you have added all of the oil, you may want to add just a splash more white wine vinegar if the mayonnaise is too thick. Season with plenty of salt and pepper and fold in the coriander.

Place in an air tight container in the bottom of the fridge and this should keep for up to 1 week.

I cannot stress how important it is to whisk each drop of oil thoroughly before adding another. If you add the oil too quickly and in larger amounts than you should, you will end up with a very runny mayonnaise which is more the consistency of a dressing. Believe me, I know!