Place all the ingredients apart from the oil into a food processor. You can also use an immersion/stick blender, or if you’re trying to work on your forearm definition, a good old fashioned whisk and bowl.
Blend the ingredients and slowly add the oil while blending. As you add you’ll notice that the mixture begins to thicken, continue to mix until it’s reached the desired consistency.
Taste and season as desired.
The mustard is entirely optional but adds a flavour akin to egg.
Add garlic salt to change this bad boy into a cheeky flavourful dip.
I typically use vegetable or sunflower oil for this – I’d strongly advise against oils that have a strong flavour such as olive as this will create a completely non-mayo-like flavour.