This is a recipe from Collette in Beaune, France.

It will give you ca 5 dl

2 egg

2 tbs Dijon-mustard

4 dl rape-oil  (a not too tasty oil will give the best results)

2 tbs white wine vinegar

salt and pepper

Mix vinegar, salt, pepper, Dijon-mustard and the eggs (we take both yolk and white of the eggs). Let the oil run slowly into the mix

while the mixer is running. Mix until you get a fairly thick mayonnaise. You may need less or more oil depending on the size of the eggs. It is important to taste the mayonnaise in case you need more of the spices. Refridgerate. Store it cold and it will keep very long.

tbs = tablespoon, dl = decilitre, 1 dl = almost half a cup

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