• 150 grams egg yolk
  • 2 tbsp white wine vinegar (i used terragon)
  • 2 tbsp french mustard
  • 500 ml sunflower oil
  • 1 tsp salt
  • 1 tsp pepper
  • 10 drops of Worcestershire sauce


  • STEP 1
    Blend the egg yolk and vinegar together. After 20 seconds add the mustard and Worcestershire sauce.
  • STEP 2
    Add, in a thin stream, the sunfloweroil so that it emulsifies. Wait after 50 ml or so to see the texture changing the a thicker consistency. Don't rush!
  • STEP 3
    Finally add salt and pepper to taste (and parsley or other fresh herbs to add flavour)
  • STEP 4
    * if the mayonaise does not thicken and remains runny, rebuild your base (egg yolk and vinegar) and at the broken mix bit by bit.

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