How to make mayonnaise with Rory O’Connell

2 egg yolks, preferably free range
1/4 teaspoon salt
pinch of English mustard or 1/4 teaspoon French mustard
1 dessert spoon (2 American teaspoons) white wine vinegar
225ml(8fl oz/1 cup) oil (sunflower or olive oil or a mixture) - We use 175ml (6fl oz 3/4 cup) sunflower oil and 50ml (2fl oz/1/4 cup) olive oil, alternatively use 7/1