For the Mayonnaise:
- 1 egg yolk;
- large dollop of
mustard (I really do mean a dollop as the quantity is actually a matter of taste but somewhere between a teaspoon and a tablespoon) Dijon
- 1 bottle extra virgin olive oil
- teaspoon white vine vinegar
Mix the egg yolk and mustard in a (preferably) steal bowl that is large enough to whisk in. Slowly poor in the oil while whisking constantly until the desired consistency is achieved which you will recognise if you’ve ever used mayo. One egg should absorb about 100ml of oil. Add the vinegar to taste, basically the mayonnaise should be thick without tasting fatty but as this mayonnaise is being made specifically for a fish sauce it should taste more of the vinegar than a normal commercial one would.
To make the sauce mix the mayo with either a tablespoon of sweet mustard or half a tablespoon each