- 1 egg
- salt and freshly ground pepper
- 1 teaspoon of mustard
- 1 tablespoon of white wine vinegar or lemon juice
- 350 ml of vegetable oil, e.g. sunflower oil

Scald the eggshell with boiling water, then warm it gently in warm water. Crack the egg into a narrow container or bowl, add salt, pepper, mustard and vinegar or lemon juice.
Turn on the mixer and gradually add the oil in small portions or in a thin stream, beating patiently all the time until the mass becomes thick, fluffy and light.

To prepare it, use the so-called blender. giraffes: add 1 egg to a tall dish, add 1 glass of oil and a teaspoon of mustard, a pinch of salt, a teaspoon of sugar, a tablespoon of lemon juice.
Insert the blender and, holding the knives at the bottom, start the engine. Blend at the highest speed for about 1/2 minute, then slowly raise the blender's foot (thanks to this, the oil is gradually being drawn into the mayonnaise being prepared).