4 whole eggs 75g Dijon mustard 1 tbsp. white vinegar 1 litre vegetable oil salt & pepper to taste
Into a tall jug put in all the ingredients except oil. Pour in the oil and allow 1 minute to settle the ingredients so that the oil will float above all the other ingredients. Insert a stick blender into the jug ensuring it touches the bottom of the jug. Start the blender at high speed and gradually raise it to the surface making sure all the oil incorporate with rest of the ingredients to make a smooth emulsion. Season to taste.
Add 50g minced garlic to make Sauce Aioli. Replace Dijon mustard with seeded mustard to make Seeded Mustard Mayonnaise.