Mayonnaise (Belgian)

The perfect accompaniment to fried potatoes, especially Belgian Frites!

2 egg yolks
1 Tbsp. Dijon mustard
2 Tbsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly cracked
1 Tbsp. water, cold
extra-virgin olive oil (400 mL)

In a medium sized bowl place the egg yolks and the mustard, together with a Tbsp. of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the olive oil. If the mayonnaise becomes too thick, add a little more water.

Still beating the mixture add the lemon juice, freshly squeezed and then taste to see if seasoned properly. If not add more sea salt and pepper, freshly cracked. Store the mayonnaise in the refrigerator in a covered bowl.