Chicken egg - 1 piece. Mustard custard, Russian - 0,5 teaspoon or to taste. Refined canola oil (can mix olive with sunflower) - 90-180 ml. Salt (1/3 teaspoon), dining room, ground. Sugar (1/3-1/2 teaspoon). Best powdered sugar. Citric acid (pinch). 80% vinegar, 2-3 drops. Ground pepper, red or black (to taste). All ingredients should be at room temperature. Eggs use only fresh. In a bowl put the yolks of the eggs and the ingredients. Carefully grind.

Now you have to enter drop by drop into the egg mixture the butter, at the same time whisking the mixture with a mixer (at low speed) and making sure that the butter combines with the yolk into a homogeneous emulsion. When the yolk mass is well associated with oil, continue gradually pour in the oil not on the drops, and in a thin stream.

To start prepare the mayonnaise should be on the minimum speed of mixer, gradually, as the thickening of the mass, to increase the speed to medium. The thickness of the finished sauce can be controlled by adding 6-8% of vinegar (instead of 80% vinegar) or lemon juice (instead of lemon acid). And add to the finished mayonnaise different seasonings, spices and other ingredients will turn your sauce into original: add the juice (or syrup) cranberry (in this case citric acid you can not add) will give a bright, unusual color of mayonnaise. This sauce is best used for poultry dishes. Also can be painted in red color and beet juice, but in this case, the shelf life of mayonnaise should not exceed two days. Adding more 1:1 mustard and passed through chesnokodavilku garlic gives the sauce a spicy flavor. Served with meat dishes. Parsley and Basil (chopped and mixed with sauce) will give the mayonnaise a nice flavor and aroma. This sauce is great with fish dishes.