|White pepper||To Taste|
|Olive oil||1⁄2 Pint|
|Lemon juice/Wine vinegar||3 Teaspoon|
Put the egg yolks into a mixing bowl and add the 2 pinches of mustard, the pinch of sugar and the salt and white pepper.
Beat together with a wooden spoon so that the yolks start to thicken.
Then begin to add the olive oil, drop by drop, making sure to stir thoroughly after each addition of oil.
As soon as the mixture starts to lighten in colour and thicken, the oil can be added more rapidly, about half a teaspoon at a time and stirring thoroughly each time as before.
If the mayonnaise becomes too thick to add more oil easily, stir in a little of the measured amount of lemon juice or wine vinegar.
When all the olive oil has been absorbed by the yolks, add the rest of the lemon or vinegar according to taste.
Check the seasoning and keep in a cool place until required.