|Egg yolks||4 Medium|
|Pepper white||1⁄8 Teaspoon|
|Vegetable oil||2 Cup (32 tbs)|
|Wine vinegar||1 Tablespoon|
Place egg yolks, salt, and pepper in medium bowl; beat with electric hand mixer at medium speed until thick, pale, and fluffy.
Add 5 ounces oil in very thin stream, beating constantly, until thickened and oil is absorbed.
Beat in vinegar.
Add remaining oil slowly, beating constantly, until all oil is blended into mixture.
Mayonnaise will be very thick.
Place in refrigerator container Cut waxed paper to fit over top; rinse in cold water.
Place over mayonnaise; cover.
Refrigerate until ready to use