|Ground white/Black pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Lemon juice/Wine vinegar||2 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
All ingredients must be at room temperature.
Place all ingredients except juice and oil in blender.
Cover and blend on low.
When mixture is thick and foamy, add 1 tablespoon juice.
Add half of the oil, drop by drop.
Blend until thick; then run at high speed.
Stop occasionally to scrape sides.
Add remaining juice and with blender on high, slowly pour in remaining oil.
Cover tightly and refrigerate; use within 1 week.