First make the mayonnaise-based. Pour into a tall glass of a blender with 100 ml oil and 50 ml of milk (remaining milk will need later) let Cool and whisk to a smooth emulsion, Add 1/2 tsp mustard, a pinch of salt, 1/2 teaspoon of sugar and 3-4 drops of vinegar. Whisk again. Should be 170-180 ml ready-made mayonnaise (it needs a little increase in volume) do Not worry if you get a not too thick base, the main thing - uniformity.

Now prepare our Supplement, rather "the are:" Soak 1 tsp gelatine in 200 ml of milk, let it swell. Then warm the mixture over low heat, without boiling, until complete dissolution of grains of gelatin. Add a pinch of salt, a pinch of sugar, on the tip of a spoon of mustard. Stir and set aside to chill. The finished mixture should be barely warm or at room temperature.

Now in a blender, mix the base and additive to sostoianie, reminiscent of a milkshake (thick liquid with bubbles) Put in refrigerator for 15-20 minutes, checking occasionally, as there is a thickening. When the consistency will resemble sour cream and again whisk blender and refrigerate for the final thick.

Before use stir with a spoon. If the mayonnaise "grabbed" stronger than you need, and resembles jelly, need immediately before use again whip it in a blender, previously separated from the walls and bottom.