2 egg yolks
½ teaspoon salt
¼ teaspoon white pepper
½ teaspoon dry mustard
Wine or tarragon vinegar
(about 3 tablespoons)
1 ½ cups olive oil
1. Beat egg yolks until thick and lemon colored. Beat in salt, pepper, dry mustard, and half of the vinegar.
2. Beating constantly, trickle in 1/3 cup olive oil, add ½ teaspoon vinegar, and trickle in remaining olive oil. Check for consistency.
3. If the Mayonnaise is too thick, add vinegar drop by drop and mix by hand until the appropriate consistency is achieved. Adjust seasoning.
ABOUT 1 ½ CUPS
Note: If Mayonnaise curdles, wash beater. Beat an egg yolk until thick in a small bowl. Slowly add curdled mixture, beating constantly to form a new emulsion. Another egg yolk may be necessary. If so, beat again until thick, add mixture slowly.