The practice of yellow mustard sauce

2 raw egg yolks, mustard 1 teaspoon produced in Dijon, France, 2 teaspoons of lemon juice (note that the lemon juice mentioned here is not drinkable juice, but fresh lemon juice or concentrated lemon juice for cooking), 25CL of olive oil, salt and pepper.

Put the eggs at room temperature, put the yolk, mustard, a pinch of salt and a pinch of pepper into a bowl, mix and stir, and add a teaspoon of lemon juice to continue stirring. Drop three teaspoons of olive oil into the bowl and keep stirring, then add one teaspoon of lemon juice and several teaspoons of olive oil, or stir drop by drop.

Pour the remaining olive oil into a very thin stream and stir until the whole bowl of seasoning becomes very thick. Try it to see if it tastes right.

You can double or triple mustard to make your mayonnaise thicker. The traditional practice is to add one or two spoonfuls of apple vinegar (for those who can't eat spicy food, I think it is to use apple vinegar instead of mustard)