To make the mayonnaise, add your egg yolks, mustard, salt and sugar to a food processor, or hand whisk together in a bowl. Once these ingredients are fully combined, very slowly pour in two thirds of your oil, vigorously mixing continuously as you slowly pour. Add the vinegar, lemon juice and water and mix well until fully combined. This is to loosen the mixture to make it easier to add the rest of the oil. Slowly add the rest of the oil, vigorously mixing continuously as you pour the oil in. This will make approximately 200g of mayonnaise, so store the remainder in a clean jar in the fridge for up to 5 days.

Remove and discard the stalky core from the halved cabbage, cut into 3 and thinly slice each section. Cut the half onion across the centre and then thinly slice each section. Peel and grate the carrot and place all the prepared vegetables into a bowl. Squeeze over the juice of half a lemon and mix thoroughly. Add three generous tablespoons of your homemade mayonnaise, giving a final thorough mix.