For the mayo, all ingredients should have the same heat, so maybe take everything together out of the fridge 2 hours before.
Whisk the egg yolks with the vinegar, garlic, mustard and shallot and, while continuing to whisk, gradually add both oils in a thin stream. Finally, stir in the chicken stock.
For the marinade, stir together all the ingredients except the herbs and gradually stir into the mayo. Pour in the herbs and leave to marinate for 2-3 hours with the lid closed. Then strain and add spicy seasoning. In screw jars form and keep in the refrigerator until consumed. It will keep for 1-2 weeks.
Before use, mix well, remove the appropriate part and become room temperature.
Our tip: Always use fresh chives if possible!