After Nearly Heinz, Nearly Henderson's, and Nearly Branston, it was only a matter of time before I turned my attention to the jar that sits in more fridges than any other condiment in the world. This homemade mayonnaise recipe is my version of Hellmann's — made with organic eggs from the town, olive oil from Cortijo Noalejo — a local estate just down the road — and a squeeze of lemon.

It's better than the shop-bought version. I say that without hesitation. Fresher, richer, and you know exactly what's in it. The only catch is that you have to make it yourself — which, as it turns out, takes about five minutes.

BEFORE YOU START

Before you start this homemade mayonnaise recipe, all ingredients should be at room temperature. Cold eggs and cold oil don't emulsify properly — this is the most common reason homemade mayonnaise fails. Take everything out of the fridge an hour before you start.

One note on Dijon mustard: I have never once found organic Dijon mustard in rural Andalucía. Regular Dijon works perfectly well. The mustard is doing a functional job here – acting as an emulsifier – rather than a starring role.

INGREDIENTS

(makes approximately 300ml)

• 2 organic egg yolks
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• 250ml organic olive oil
• Sea salt and freshly ground white pepper to taste

METHOD - How to Make This Homemade Mayonnaise Recipe

1. Start the emulsion In a clean bowl, whisk together the egg yolks, Dijon mustard, and apple cider vinegar or lemon juice until well combined and slightly pale.

2. Add the oil — slowly Start adding the olive oil a few drops at a time, whisking continuously. This is the critical step. You are building an emulsion - rushing it at this stage will cause the mixture to split. Patience here pays off.

3. Build the mayonnaise As the mixture begins to thicken and turn creamy, you can start adding the oil in a thin, steady stream rather than drop by drop. Keep whisking throughout. The mayonnaise will gradually become thick and glossy.

4. Season Once all the oil is incorporated and the mayonnaise is thick, season with sea salt and white pepper. Taste and adjust – a little more lemon juice brightens it if needed.

5. Store Your homemade mayonnaise recipe is done — transfer it to a clean jar with a tight-fitting lid.

A FEW NOTES ON THIS HOMEMADE MAYONNAISE RECIPE

The olive oil makes a difference. A good local extra virgin olive oil gives the mayonnaise a slightly grassy, peppery depth that you simply don't get from a neutral oil. It's also noticeably greener than anything from a supermarket shelf, which I find quietly satisfying.

If you want a milder flavour, use half olive oil and half light vegetable oil. Some people find straight extra virgin too assertive — it depends on what you're using the mayonnaise for.

For variations, try adding a small amount of honey for a subtle sweetness or a pinch of garlic powder for something closer to an aioli. Both work well as a dipping sauce or alongside grilled fish.

If your mayonnaise splits — and it happens — don't throw it away. Start with a fresh egg yolk in a clean bowl and slowly whisk the split mixture into it as if it were oil. Nine times out of ten it comes back together.

This recipe is part of the Nearly Series — cupboard classics made from scratch in a Spanish kitchen. Explore the full collection.

Wonky photos, proper condiments, genuine adventures — The Flexible Chef