Add the egg yolks, Dijon mustard, white wine vinegar, lemon juice, and a pinch of salt in a high-sided container.

Use a stick blender to whizz the ingredients together until well combined.

Slowly start adding the oil to the mixture. Take your time and add the oil gradually while blending. It's important to add the oil slowly to prevent splitting.

If the mayonnaise appears too thick in the end, add a dash of water. Blend the water into the mixture until it reaches the desired consistency.

Finely chop the shallot. The finer you chop it, the better.

Gather the cornichons, capers, and parsley together and roll them into a cigar shape. Chop through the rolled ingredients until you have a super fine mix.

In a separate bowl, combine the mayonnaise, chopped shallot, and the mixture of cornichons, capers, and parsley.

Taste the mixture and adjust the seasoning as needed. Add more salt and lemon juice according to your preference.

Ideally, refrigerate the mixture for 2 hours to allow the flavours to meld together.

After 2 hours, your mayonnaise is ready to be enjoyed. Serve it as a dip or use it as a condiment for various dishes.