This easy recipe can be made in a blender or with a stick blender. This basic mayonaise can be used to make flavoured mayo's too (such as parsley - add 50 grams chopped parsley, or lemon - replace vinegar with lemon juice and at the rind of 1 lemon)
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
Blend the egg yolk and vinegar together. After 20 seconds add the mustard and Worcestershire sauce.
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!
Finally add salt and pepper to taste (and parsley or other fresh herbs to add flavour)
* if the mayonaise does not thicken and remains runny, rebuild your base (egg yolk and vinegar) and at the broken mix bit by bit.