1 egg yolk
15g Dijon mustard
15ml lemon juice
250-300ml vegetable oil
In a mortar combine the salt, egg yolk, Dijon and mix well, add the lemon juice and then slowly pour in the oil mixing continuously until thick. Adjust seasoning with salt and lemon and store in a container in the refrigerator for up to a week.
In a mortar add 2-3 good quality anchovies in oil and 2 garlic cloves, pound to a paste. Add mayonnaise and season with grated Parmesan cheese, Worcestershire sauce and adjust seasoning with salt and lemon juice.