4 egg yolks
50 millilitres white vinegar
1 litre Beerenberg Australian Extra Virgin Olive Oil
2 teaspoons Beerenberg Hahndorf Hot Mustard
Salt and pepper
Place egg yolks in a blender or food processor, add vinegar and blend slowly. Gradually add the Beerenberg Australian Extra Virgin Olive Oil while blending. Once all the oil is added it should be a thick, white mayonnaise. Add Beerenberg Hahndorf Hot Mustard, salt and pepper, and blend to combine. If you would like the aioli hotter just add more mustard.
Store in fridge for up to two weeks in an airtight container.