Mayonnaise

In a food processor or blender, blend the egg well with salt, mustard and half of the vinegar.

With the motor on high speed, gradually drizzle in the oil.

Alternate the oils so that there is a hint of olive oil flavour. Using only olive oil makes the mayonnaise flavour too heavy.

When the mayonnaise is thick, taste, and add the remaining vinegar and more salt if necessary. If the consistency is too thick it may be thinned with a tablespoon of hot water.

Alternativley, you can put everything into a tall thin container and blend with a stick blender.

Put the mayonnaise into the fridge to cool before serving.