Instructions

• Start with bringing all ingredients to room temperature. Separate an egg yolk from the white and use the yolk
• Add 4 teaspoons of Dijon mustard and optionally the pinch of xanthan gum and mix with the whisk
• Then add 1 teaspoon of the apple vinegar, add a ¼ teaspoon of fine granular salt, ¼ teaspoon of white pepper, ¼ teaspoon of Maggi aroma and mix 
• Measure 1.5 cup of sunflower oil (328 g)
• Whisk in the oil, first drop by drop, later in a slightly larger stream, while mixing vigorously. The mixture will become more and more viscous
• Keep whisking and when about half of the oil is added, add some fresh lime juice (around 2 teaspoons) and the 6g honey and whisk in. The emulsion will become slightly thinner and a little more whitish. Then continue to whisk in more oil, until the mixture becomes really viscous
• If so desired, add more fresh lemon juice (be careful to use drops), salt or honey to taste and keep mixing. Add a bit of oil to bring back to viscosity and that is the base.
• Place the thus obtained mayonnaise in a container and let it mature in the refrigerator for a day to let the flavors blend in.