Put the egg yolk in a bowl.
Add the mustard, lemon juice and some salt and freshly ground pepper.
Beat everything together with the hand mixer.
Add the sunflower oil (or rice oil) drop by drop until the mixture begins to bind to a yellowish sauce.
Pour the remaining oil into a thin stream while beating and beat until it becomes a creamy mayonnaise.
Keep the mayonnaise at the most for 3-4 days in a well-sealed container in the refrigerator.
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