Theodore Kyriakou’s Mustard Mayonnaise

This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour.

• Ready In: 5 mins
• Yields: 1 jug

Ingredients

• 25  g dry English-style mustard (more if you want more punch, Coleman's Dry Mustard in the U.S. is not gluten-free)
• 1  tablespoon fresh lemon juice
• 3  medium eggs (2 separated, 1 whole)
• 250  ml  light vegetable oil
• 250  ml olive oil
• 2  tablespoons white wine vinegar
•  sea salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
2. Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.