How to make a mayonnaise : les techniques des chefs
Place the egg yolks in a bowl and add Dijon mustard, a splash of white wine vinegar and a pinch of of salt. Whisk these ingredients together and, once combined, start whisking in the oil. Whisk continually and add the oil very slowly to prevent the mixture from splitting. Once the mixture starts to emulsify you can add the oil at a quicker rate. Once the mayonnaise is thick and shiny, season well and add a squeeze of lemon juice. Two eggs yolks will take approximately 200ml oil.