2 Organic Egg Yolks (as fresh as possible)
340 ml Mistral
1/2 teaspoon of salt
1/2 tablespoon of fresh squeezed lemon juice

In a bowl big enough to hold all of the ingredients, whisk the yolks with the salt, and a few drops of lemon juice. Whisk continuously while you add the Mistral, drop by drop to begin with, then faster in a thread as the sauce begins to thicken. Add the lemon occasionally, so that when the oil has all been incorporated into the sauce, there will be no remaining lemon juice.

The finished mayonnaise should be kept in the refrigerator. You may wish to add a tablespoon of boiling water to ensure that the mayonnaise will hold its consistency for later use.