The Mayo you buy is absolutely delicious! I eat it by the bowl full. I love the taste of it the most when it is room temperature. It brings out the “eggy” under currants with more rich and robust vinegary yumminess- plus sometimes if you let it sit out long enough- it gets lumpy. What a great surprise that adds an enjoyable texture to any meal.

If you want great Mayo- try make it yourself at home!

Casie’s perfect mayonnaise

2 egg yolks
Generous pinch of salt
250ml groundnut or sunflower oil
25ml extra virgin olive, walnut or rapeseed oil
1 tbsp mustard of your choice (or 1tsp mustard powder)
1 clove garlic, crushed (optional)
1 tbsp white wine vinegar or lemon juice

1. Make sure all the ingredients are at room temperature before starting. Place a damp tea towel beneath a large mixing bowl, and add the egg yolks. Beat well with a whisk for a couple of minutes.

2. Add the salt and beat well for 30 seconds until the yolk is thick and sticky. Begin to pour in the neutral oil in a very thin stream, or drop by drop if you’re the nervous type, beating all the while – don’t be tempted to rush this, or your mayonnaise will split. As the mixture thickens, you can start to add it more quickly.

3. Once your mayonnaise is near the consistency you want it (and you may not need to use all the oil), switch to the olive oil. Once it is all incorporated, beat the mayonnaise for another 30 seconds until thick and glossy, and then add the acid, mustard and garlic (if using) and mix in. If you would prefer a thinner mixture, add a little water as well.

4. Stir in any further ingredients, such as chopped herbs or anchovy essence and cover and keep refrigerated until you are ready to eat.

Are you a mayonnaise fan – and if so, which do you really prefer, the jarred stuff, or homemade? What’s your favourite flavour, and what are the secrets to success?