You can keep the mayonnaise in a closed jar in the fridge for quite a while, so don't worry if you need with a tablespoon only.
1 egg yolk
1 tsp fresh lemon juice
1 pinch of salt
1 tsp mild mustard
200ml grapeseed oil
freshly ground white pepper
Place the egg yolk in a large mixing bowl and add mustard and lemon juice. Beat well with a whisk for a couple of minutes.
Begin to pour in the oil in a very thin stream beating all the while.
Once it's all incorporated, add the salt and pepper and mix in it.
I prefer grapeseed oil to olive oil. On my opinion, olive oil has a very strong flavour, while grapeseed oil is neutral. You can use groundnut oil instead.
Use 1 tbsp wholegrain mustard instead of the mild mustard.
Variations for wellbeingDairy intolerance: enjoy as is.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.