Blend for a couple of minutes until it has completely combined and light in colour.

You now want to add a small amount of olive oil, just a splash, and continue blending.

Once the olive oil has been combined add another small amount of olive oil and continue to blend.

You want to continue doing this until you have added all of the olive oil.

The key here is to make sure you add the olive oil very slowly and gradually, I cannot emphasize this enough. If you don’t you won’t end up with a thick and creamy mayonnaise, instead it will be runny and watery.

This mayonnaise will keep in an air tight container for quite some time.

Check the expiry date of your eggs and write this on your jar or container as this is how long your mayonnaise will last.

Once you’ve made your mayonnaise you can pretty much add whatever flavouring to it that you like.

* In the above picture I added some chopped chives
* You could add some garlic for a lovely garlic mayonnaise
* You could add some sweet paprika and chilli to give it a bit of a kick and serve with some grilled chicken.
* Or you could turn it into a tartare sauce with some chopped gherkins, capers and dill.

Note:
* It is very important that you use light olive oil as the flavour is light and mild. If you use an extra virgin olive oil the flavour will be incredibly intense and strong. You can also use other oils, like macadamia oil or avocado oil.