MAYONNAISE
2 egg yolks, 15ml vinegar or lemon juice,10ml mustard, 340ml olive oil or a mixture of sunflower oil and extra virgin oil to finish.
Source: N.Y
METHOD
Whisk first three together, slowly add oil to desired consistency. If using a blender to make the mayonnaise, use whole eggs instead of egg yolks. Aioli; 3 yolks, 2 cloves garlic, pureed, juice 1/2 lemon, 1 1/2C oil. May use garlic confit.