2 lg. egg yolks, room temperature
2 tsp. wine vinegar
1 tsp. Dijon style 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 or additional wine vinegar to taste
Additional white pepper to taste
Heavy cream to thin the mayonnaise, if desired

Rinse a mixing bowl with hot water and dry it well. In a bowl combine the egg yolks, 1 teaspoon of the vinegar, the mustard, the salt and the white pepper, beat the mixture vigorously with a whisk or with an electric mixer at high speed until it is combined and add 1/2 cup of the oil, drop by drop, beating constantly. Add the remaining 1 teaspoon vinegar and the remaining 1 cup oil in a stream, beating constantly. Add the lemon juice, the additional white pepper and salt to taste. Thin the mayonnaise, if desired, with the cream or water. Makes about 2 cups.