Whole eggs 500 g Oil Mustard 25g / egg > 50 g Salt, pepper, Vinegar
Mix the eggs with the mustard and oil. Add the salt, pepper and vinegar only at the end or else it cooks the egg and the mayonnaise does not take.
With a mixer, whole eggs can be used, but with a whisk only the white should be used. Putting the eggs whole gives the advantage that water can be added to the mayonnaise to make a lighter sauce.
This mayonnaise will be used for the following recipes (skewers of ham/salmon roll).