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Make sure the ingredients are at room temperature. Mix the yolk with salt, pepper, one teaspoon of apricot vinegar and 1 teaspoon of hazelnut mustard. Use an electric hand mixer.
With the hand mixer, mix in the sesame oil, first in drips, then gradually increase the volume until it becomes a thick pulp.
The mayonnaise thus prepared should be consumed on the same day. Raw egg yolk can be replaced with the grated yolk of a boiled egg, and then be stored in the fridge for several days for consumption.