|Egg yolks||2 (At Room Temperature)|
|Dry mustard||3⁄4 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Olive oil||10 Ounce (At Room Temperature)|
|White wine vinegar/Lemon juice||1 Tablespoon|
Place the egg yolks, salt, mustard and pepper in a medium sized mixing bowl.
Using a wire whisk, beat the ingredients until they are thoroughly blended and have thickened.
Add the oil, a few drops at a time, whisking constantly.
Do not add the oil too quickly or the mayonnaise will curdle.
After the mayonnaise has thickened the oil may be added a little more rapidly.
Beat in a few drops of vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick.
When all of the oil has been added, stir in the remaining wine vinegar or lemon juice.
Taste the sauce for seasoning and add more salt, mustard and wine vinegar if desired.