|Egg yolks||2 (At Room Temperature)|
|Ground white pepper||1⁄16 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Salad oil||1 Cup (16 tbs) (Not Peanut Oil)|
Put all ingredients into a food blender, except for 3/4 cup of the salad oil.
Blend for 15 seconds.
Turn machine to high and pour in the rest of the oil within about 3 seconds.
If the mayonnaise curdles when making, add an egg yolk and continue with the mixing.
You should have no trouble with this.