* 1 large Egg
* 2 large Egg yolks
* A couple of twists each of Himalayan Pink Rock salt and Black pepper
* 6 tablespoons Ground English mustard, such as Coleman's
* 100ml Avocado oil
* 150ml Garlic infused Extra virgin olive oil - ''garlic olive oil''
* 130ml Rapeseed oil
* Wine or Cider vinegar (optional)
* Garlic, to taste, crushed (optional)

===Method===
* Put the Egg and Egg yolks in a deep beaker or bowl and add the seasoning.
* Whisk thoroughly,
* Add the Ground Mustard powder and whisk again until smooth.
* Gradually add the Oils - because a whole Egg is being used, it does not need to be added drop, by drop, as for classic Mayonnaise, but still be cautious.
* The Mayonnaise should be rather thick, which is how I like it, but if you prefer it to be thinner, whisk in some White wine or Cider vinegar a teaspoon at a time until you have the desired consistency.
* Taste, and adjust seasoning.
* Place in a covered container for at least an hour before use.
* When serving, you can stir in some Crushed Garlic, to taste.

______________________________