Add <quantity>1<unit>L</unit></quantity> of vegetable oil and <quantity>30<unit>g</unit></quantity> of dried mushrooms to a saucepan

Turn the heat on to medium-low and heat the oil until it reaches <temperature>120<unit>°C</unit></temperature>

Lower the heat and cook the mushrooms until golden brown. Remove from heat

Let the oil cool down and put a lid on the saucepan. Place it in the refrigerator overnight to infuse the mushroom flavor

Transfer the oil to a tall recipient

Mix it with a hand mixer until completely smooth. The mushroom oil is ready

Add <quantity>1</quantity> garlic clove to a tall recipient

Add <quantity>½<unit>tbsp</unit></quantity> of red wine vinegar and <quantity>1<unit>tsp</unit></quantity> of Dijon mustard

Add <quantity>3</quantity> egg yolks

Add <quantity>1<unit>tsp</unit></quantity> of salt and ground black pepper to taste

Mix with a hand mixer until homogenous and add <quantity>1¾<unit>cups</unit></quantity> of the Mushroom Oil in a thin stream. Continue blending until it's emulsified. The mushroom mayo is ready

Enjoy! This is a delicious umami version of such a classic condiment!