• 1 egg yolk
• 1 tbsp lemon juice or vinegar
• 2 tbsp coarse or fine mustard (to taste)
• 200 ml (6 fl oz/¾ cup) sunflower oil or as much as needed
• freshly ground pepper and salt

Ensure that all ingredients are at room temperature. Beat the egg yolk lightly in a bowl with the pepper, salt, lemon juice and mustard. While stirring with a mixer, blend the sunflower oil with the egg mixture, first drop by drop and then in a thin trickle, into a thick creamy mayonnaise. Great with chips or crisps of course!

OH! Be careful, this mayonnaise must be refrigerated and consumed within a few days since it contains raw egg.