Place the egg yolks, mustard and salt in a small food processor and whizz to combine. With the motor running, add the oil in a very slow, steady stream until you have a thick, light mayonnaise. Add the lemon juice and season to taste. With the motor still running, add the boiling water to make it extra light and creamy.

ADDITIONS AND VARIATIONS:

Honey and mustard: Stir 1 tbsp honey and 1 tbsp wholegrain mustard into 1 cup homemade mayo.

Herbed: Add 3 tbsp finely chopped basil, Italian parsley, chives or tarragon.

Pink Sauce: Add ¼ – ½ cup tomato ketchup to 1 cup mayo. Add a splash of Tobasco for some heat.

Aïoli: Add 3 very finely chopped or grated cloves of garlic. You can substitute half the canola oil for NOMU Extra Virgin Olive Oil.

Tartar Sauce: Add the following ingredients to 1 cup of mayo:
2 tbsp finely chopped gherkins
1 tbsp finely chopped shallot
1 tbsp finely chopped capers
1 tsp wholegrain mustard
1 tsp horseradish sauce
3 tbsp finely chopped chives and or Italian parsley