Whisk the egg yolks with mustard, vinegar, salt, and pepper. Add the oil a little at a time, whisking until the oil is incorporated and the desired consistency is reached. If you find the consistency has become too thick, you can mix in a little water or vinegar.

Season with additional salt, pepper, lemon, or vinegar to taste.

Divide your mayonnaise into three portions.

Add tarragon to one, dill to the second, and garlic and saffron to the third.