mayonaise

In a food processor place:
1 egg
1/2 tsp. salt
2 dst. sp. malt vinegar
Whisk until creamy

Keep machine running and slowly drizzle in olive oil.
(It needs quite a lot of oil).
When thick, add 1 tsp of wholegrain mustard.

I usually double the recipe and it keeps for several weeks in the fridge in a sealed container.
It sure makes a salad more enjoyable