The key to successfully making your own mayonnaise is to control your temperatures. It will curdle easily if there's too much difference between the temperatures of the different ingredients.

Therefore, it's a good idea to take your ingredients out of the fridge 30-60 minutes before you start, so the temperature difference is minimal. I usually separate my egg into yolk and whites and put the whites in a container with a lid in the fridge. They can be used for chocolate mousse, meringues, or kisses.

Put the egg yolk and salt in a bowl with a damp dishcloth underneath. This ensures that it doesn't move. You can whisk your mayo with a whisk, hand mixer, or immersion blender with a whisk attachment. I typically use the latter.

Start by whisking the yolk until thick with the salt, much like you do with meatballs.

Add the mustard and white wine vinegar while whisking.

Then, the oil should be added while whisking constantly. Add it in as thin a stream as possible at the start and add a little more at a time.

Continue until it has the desired thickness.

Season it with a good flake salt, white pepper, and lemon juice.

Peel the carrot and cut it into coarse pieces about 1x1.5 cm.

Place them in a pot and pour either boiling water into the pot or bring some water to a boil. I have a "boiling water tap," so I usually just pour boiling water directly into the pot. Place the carrot pieces in the water for 5 minutes and let them cool a bit before proceeding.

Peel the onion and cut it into coarse pieces. Place the onion, carrot pieces, cornichons (or pickled cucumbers) in a blender/mini chopper/food processor and chop them relatively finely. It's okay if there's some texture left.

Mix it with your mayo and season it with salt, pepper, mustard, and curry. Adjust the color with turmeric to give it the well-known yellow hue.

Let it sit and steep in the fridge for 15-30 minutes before serving.

Enjoy.