Recipe: Burgundy-Style Mayonnaise

1 One hour before serving, place an egg yolk in a bowl and whisk it together with 1 tablespoon of whole grain mustard.

2 Heat 2 tablespoons of red wine vinegar with a pinch of salt so the salt dissolves completely. Remove the pan from the heat.

3 When you're ready to serve, whisk the mayonnaise constantly in the same direction while slowly adding about 150 ml of grapeseed oil until it becomes very thick. Then add the warm seasoned vinegar, which will loosen the mayonnaise slightly. The combination of red wine vinegar and whole grain mustard gives this mayonnaise a special character. It pairs beautifully with cold meats, cold fish, langoustines, or hard-boiled egg dishes. The whole grain mustard works wonderfully with the rich, wine-forward flavor of this vinegar.