Cold red meat mayonnaise

This recipe allows the reuse of red meat already roasted (beef, lamb, duck…).
If you do not have enough leftovers, roast a complementary piece of meat of the same type. Let it cool down.
Cut regular thin slices with a sharp knife.

Prepare the mayonnaise:
In a high-edge bowl, put the extra-fresh egg yolk (less than 9 days), 1 tbsp. mustard and 1 hint of salt.
Mix with the mixer.
Incorporate slowly, while continuing to mix, the oil.
Keep beating to make a thick mayonnaise.

Offer the mayonnaise separately.

You can twist your mayo by adding at the end a few drops of very good vinegar. You can also flavor it by replacing 5 cl of peanut oil with olive oil.
To look good, slices of meat should not be too thick and should be nicely presented on the dish. Make sure to take the meat out of the fridge 15 min ahead so that it is not too cold.
You can also offer a few pickles (home made or purchased).