|Dry mustard||1 Teaspoon|
|Pepper white||1 Dash|
|Lemon juice||4 Tablespoon|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
1. Beat egg yolks until thick and lemon colored in a deep bowl, with an electric mixer set at high speed. Beat in dry mustard, salt, pepper and 2 tablespoons of the lemon juice.
2. Lower speed of mixer to medium and drop by drop add oil to bowl until 1/2 cup of the oil has been added. Increase the speed of oil addition to a thin stream and beat in until another 1/2 cup of the oil has been added.
3. Beat in remaining 2 tablespoons lemon juice, then oil in a slow stream until mixture is thick and creamy