Easy (with an electric whisk/hand mixer):

• put an egg yolk in a 6-8 inches tall, 1 pint or so, container
• add a generous spoon of Dijon mustard (hot). It also work with Moutarde à l’ancienne which is the one where the mustard seeds are visible.

Once the bowl contents have reached room temperature, beat it until the yolk is assimilated.

Add 1/3 inch of grapeseed oil, beat until it’s assimilated. Repeat until you reached the expected quantity. The whips should be able to stand in the mayo if its firm enough so, in double, beat/whip more.

Once you think you have enough, add a spoon of nice red wine vinegar and beat again. Lemon juice can also be used: acidity will keep the mayo firm longer… and also adds an interestingly tasty touch.

Easy (with an electric whip):

• put an egg yolk in a 6-8 inches tall, 1 pint or so, container
• add a generous spoon of Dijon mustard (hot). It also work with Moutarde à l’ancienne which is the one where the mustard seeds are visible.

Once the bowl contents have reached room temperature, beat it until the yolk is assimilated.

Add 1/3 inch of grapeseed oil, beat until it’s assimilated. Repeat until you reached the expected quantity. The whips should be able to stand in the mayo if its firm enough so, in double, beat/whip more.

Once you think you have enough, add a spoon of nice red wine vinegar and beat again. Lemon juice can also be used.