Sauce Mayonnaise

There is no definitive mayonnaise sauce. It is always a union of egg yolks and oil, but with a variety of accent provided by wine vinegar, lemon juice, mustard, etc. The quality of the oil matters for this sauce, and the egg yolks must be fresh. The recipe given here can bear the substitution of wine vinegar for lemon juice, and the addition of mustard for greater piquancy. A clove of garlic can be pounded in the mortar - ideal utensil for making mayonnaise — before beginning the sauce.