2 egg yolks
15 ml (1 tbsp) Dijon mustard
Salt and freshly ground pepper
400 ml (14 fl oz) vegatable oil
15 ml (1 tbsp) white wine vinegar,

The chef has some tips about making mayonnaise.

Bring all the ingredients to room temperature. Combine the egg yolks, mustard, salt and pepper in a bowl and beat well with a small whisk. Whisking continuously, add about 115 ml (4 fl oz) of the oil, drop by drop, until the mayonnaise has thickened and emulsified. Then whisk in the remaining oil in a thin, slow stream until the mayonnaise is smooth and thick. Whisk in the vinegar. Taste and adjust the seasoning.