Mayonnaise

1 size 7 egg
1 teaspoon dry mustard
1 cup oil
salt
freshly ground pepper
1 tablespoon horseradish sauce
2-3 tablespoons good white vinegar

Break the egg into the liquidiser goblet and add the mustard. With the motor running, gradually drizzle in the oil (I like to use a mix of olive oil and ordinary salad oil). When you've used up all the oil and the mixture is a thick, creamy emulsion, add the seasoning, horseradish sauce and vinegar. The horseradish sauce is optional, but I find it gives a bit of a tang to the mayonnaise. The whole operation takes only a couple of minutes and yields a good-sized jar of mayonnaise.

Depending on your preference, you may like to add more or less vinegar. I don't like my mayonnaise too bland. If you are serving a cool fish dish - fish loaf, fish mousse or chilled baked trout, then the basic mayonnaise recipe can be easily turned into green mayonnaise with the addition at the end of a tablespoon or two of blanched, well drained spinach and some fresh green herbs including dill and parsley. For green mayonnaise, lemon juice is a good substitute for the vinegar.