2 lg. egg yolks, room temp. (cream to thin, if desired)
2 tsp. wine vinegar
1 tsp. Dijon mustard or to taste
1/4 tsp. salt
White pepper to taste
1 1/2 c. olive oil, vegetable oil or a combination of both
Fresh lemon juice to taste.

Rinse mixing bowl with hot water and dry well. Combine egg yolks, 1 tsp. of the vinegar, mustard, salt and pepper. Beat briskly until combined. Add 1/2 c. oil drop by drop beating constantly. Add remaining 1 tsp. vinegar and 1 c. oil in slow stream, beating constantly. Add lemon juice and pepper. Thin with cream or water if desired. Makes 2 cups.