|Egg yolks||2 (At Room Temperature)|
|Freshly ground black pepper||To Taste|
|Dry mustard||3⁄4 Teaspoon|
|Olive oil||8 Fluid Ounce (At Room Temperature, 250 Milliliter)|
|White wine vinegar/Lemon juice||1 Tablespoon|
1 In a medium bowl, put the egg yolks, salt, pepper and mustard.
2 Beat the ingredients together, using a wire whisk, until they are thoroughly blended.
3 Pour the oil, a few drops at a time, whisking constantly.
4 Avoid adding the oil too quickly or the mayonnaise will curdle.
5 Once the mayonnaise has thickened, the oil may be added a little more rapidly.
6 To prevent the mayonnaise from becoming too thick, beat in a few drops of lemon juice or vinegar from time to time.7
7 Stir in the remaining lemon juice or vinegar, when all the oil has been added.
8 Correct the seasoning.
9 Use as desired.