|Egg yolks||2 (At Room Temperature)|
|French mustard||1 Teaspoon|
|Wine vinegar||2 Teaspoon|
|Olive oil||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups, Good Quality One)|
|Freshly ground black pepper||To Taste|
Place egg yolks and mustard in the mixing bowl with 1 tsp wine vinegar, and mix well.
Gradually add olive oil in a very thin stream (almost a drop at a time, until mixture begins to thicken), and whisk constantly.
When about half the oil has been used up, add the other spoon of vinegar.
Continue to add oil in a steady trickle, until it is all in.
Season to taste with salt and pepper.