Add the egg yolk and mustard to a large mixing bowl. Season with a little pepper and salt.

The yolk should be at room temperature. If the ingredients are too cold, the mayo will split easily. Beat the yolk quickly for a minute using a large balloon whisk.

Now comes the tricky part where most people make a crucial mistake. Add the groundnut oil: drop by drop. I always add at least 10 single drops of oil in the beginning. Whisk the yolk mixture for 20 seconds after every time you add a drop. If you add too much oil in the beginning, the mayo will split.

The yolk mixture will be runny for a while but after those 10 separate drops, the mixture will thicken a little.

Keep on whisking the yolk and oil mixture firmly until it becomes creamier and thicker.

From now on you can add more drops of the groundnut oil at once. The mayo should gradually come together and start to look glossy. Take your time. Once you've added the oil, then add the lemon juice or vinegar. This will make the mayo paler.

Check the seasoning of the mayo and add extra pepper, salt, mustard, garlic paste, lemon juice or vinegar to taste. Forget the soar arm: you just made homemade mayonnaise from scratch… Then pour the mayo in a clean jar or container and store it in the fridge for up to one week.