|Egg yolks||3 Large|
|White pepper||1 Dash|
|Cayenne pepper||1 Pinch|
|French mustard||1 Teaspoon|
|Lemon juice||4 Drop|
|Olive oil/Salad oil||625 Milliliter (2.5 Cups)|
|White vinegar||6 Tablespoon|
All ingredients should be at room temperature.
Combine egg yolks, salt, white and cayenne pepper, sugar, mustard and lemon juice in a blender.
Turn to medium speed and blend for 2-3 minutes.
Gradually add 4 tablespoons of oil, 2-3 drops at a time, through lid insert hole, until mixture has thickened.
Add the vinegar slowly and, still blending, add remainder of the oil in a steady stream and blend for 1-2 minutes.
Do not run above medium speed, as high speed causes air pockets to form and upsets smooth blending.