Balsamic vinegar gives aroma and finesse to an excellent mayonnaise to complement white meats, hard-boiled eggs and crunchy vegetables beat the egg yolks in a bowl, with 1/2 teaspoon of mustard and 1 tablespoon of lemon juice. First add the seed oil, then the extra virgin olive oil, stirring with a whisk until you obtain a homogeneous emulsion.
Complete with a pinch of salt and 1 tablespoon of balsamic vinegar.

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