Warm the bowl in hot water and dry it. Add the egg yolks and beat them for a minute or two until they become sticky and thick.

Add a tablespoon of lemon juice or white vinegar and a pinch of salt and beat for a further 30 seconds.

The yolks are now ready to receive the oil slowly. Pour it in a thin stream, or add it drop by drop, and do not stop beating until the mayonnaise has thickened. Add the oil gradually, stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.

If the mayonnaise becomes too thick add gradually a few tablespoons of lemon juice or white vinegar.

Once the mayonnaise has absorbed all the oil, add mustard, lemon juice, salt and pepper to taste.