|White pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Wine vinegar/Tarragon vinegar||3 Tablespoon|
|Olive oil||1 1⁄2 Cup (24 tbs)|
Beat egg yolks until thick and lemon colored.
Beat in salt, pepper, dry mustard, and half of the vinegar.
Beating constantly, trickle in 1/3 cup olive oil, add 1/2 teaspoon vinegar, and trickle in remaining olive oil.
Check for consistency.
If the Mayonnaise is too thick, add vinegar drop by drop and mix by hand until the appropriate consistency is achieved.