Whisk the vinegar, salt and pepper, egg yolk and mustard (all ingredients must be at room temperature) in a large bowl for about a minute to start the emulsion process.

When well mixed, add a little oil and whisk until emulsified and then add more oil in stages, ensuring that for each stage the oil is fully incorporated. Continue to add oil until all the oil is used and the mayonnaise is firm.

You can add a dash of lemon juice which will make the mayonnaise whiter and give a tang.