Sauce mayonnaise

• 2 egg yolks
• salt and ground black pepper
• ½ level teaspoon Dijon mustard

Place the egg yolks (make sure the gelatinous thread of the egg is removed), salt, freshly ground black pepper and mustard in a bowl. Twist a cloth wrung out in very cold water round the bottom of the bowl to keep it steady and cool. Using a wire whisk, fork or wooden spoon, beat the yolks to a smooth paste. Add a little lemon juice (the acid helps the emulsion), and beat in about a quarter of