1. Bring the vinegar to a boil; turn off the heat and let it cool.
2. In a large stainless steel bowl, whisk the egg yolks with the salt until they are shiny and thick. While whisking, slowly pour in the cooled vinegar. When it is all absorbed, gradually add the extra virgin olive oil, drop by drop. The mayonnaise should slowly thicken.

3. Add the lemon juice – this should dilute the mayonnaise a bit and enhance its flavor.

4. This preparation can be stored for a few hours in the refrigerator before serving.

Note: 1 tablespoon of Dijon mustard can be substituted for the boiled vinegar. Variant: 1 tablespoon of chopped herbs can be added to the mayonnaise.

Recommendation: use a lighter olive oil, neither too acidic nor too bitter, to obtain a mayonnaise with the mildest, most delicate, and lightest flavor, and an airy texture.