Put the egg yolks in a fireproof container in a water bath on the stove on the lowest heat. Begin to beat the egg yolks for about 20 minutes. At the beginning of the beating, add some of the salt.
Once the yolks are whisked this way, remove the dish and continue to beat until completely cool. Add drops of oil initially with continuous beating, then proceed to pour them in a trickle, and also add the lemon juice or a little tartaric acid and the sugar.
Optionally after the mayonnaise is seeped in, you can add 1 tablespoon of mustard.