This chive mayonaise will keep in the fridge for about a week
1tbspof white wine vinegar
sunflower oil or mild olive oil
few handful of chives
drizzle of green pepper tabascoyou can add ground chili instead if you want
Break the egg into the container of a stickblender and add the mustard, vinegar and a good bit of the oil. Whizz for a few seconds and add more oil. Continue to do that until it has the right consistency.
Add the chives and salt and whiz until you like it. Taste if it needs extra salt.