Mayonnaise

• 2 egg yolks
• 1 dessertspoon dijon mustard
• 40 ml (

Place the egg yolks and mustard in a bowl and whisk together. Add the vinegar and whisk again. Gradually pour the oil into the bowl in a steady stream, whisking all the time. When all the oil has been added and an emulsion has formed, add the lemon juice and season to taste. If you want your mayonnaise to have a slightly softer consistency, add