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.
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