Put the top ingredients except for the oil in a tall container and mix with the hand blender until a slightly homogeneous mass is formed (it doesn`t take long) now gradually add the oil until the desired consistency of the mayo is reached. I like it more solid.
Now the mayo can be processed further, either as ajoli, tartar sauce, salad dressing, etc. There are no limits to your imagination. I`ve also experimented with different types of oils and mustards. This mayo is very versatile.
As a low-fat variant, add the same amount of yoghurt (fat level to taste) or sour cream. Then, of course, season again.
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