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Mix egg yolks, vinegar, mustard, salt and pepper thoroughly with a whisk
Gradually drizzle the oil into the vinegar mixture while whisking vigorously and
continually. As the emulsion forms, you can start to add the oil faster.
If the mayonnaise becomes too thick, thin it out with a little of the lemon juice.
Gradually beat in the rest of the oil alternately with the lemon juice.
Stabilise the mix by whisking in 20ml of cold water, adjust seasoning.