Recipe: Mayonnaise bourguignonne

1/ 1 hour before, put an egg yolk in a salad bowl that you mix with a whisk with 1 tablespoon of whole grain mustard*
2/ boil 2 tablespoons of wine vinegar with a pinch of salt (this way the salt will dissolve) then keep the saucepan off the heat
3/ when ready to serve whip always in the same direction your mayonnaise with approximately 15 cl of grapeseed oil so that it is very firm. then add the seasoned vinegar which will still be lukewarm and which will allow you to loosen your mayonnaise a little.
the contribution of the taste of wine vinegar mixed with that of whole grain mustard will give an additional touch to this exceptional mayonnaise. it will happily accompany cold meats, cold fish but also langoustines or preparations based on hard-boiled eggs etc.
*whole grain mustard pairs better in my opinion with the more vinous taste of this vinegar.