Whisk egg yolks, mustard, white vinegar in a bowl.
Using electric whisk add oil first drop by drop then in a slow steady stream (if mixture curdles/splits add a little hot water and beat vigorously).
Add salt and pepper once becomes light and fluffy ( can be refrigerated for up to 2 days).
Variations:Garlic Mayonnaise: use recipe as above but add 3-6 crushed cloves to beaten egg yolks and salt and proceed.Spicy Mayonnaise: use above recipe except substitute 1 tsp mustard for 1 tbsp mustard and add 1 tsp Worcestershire sauce with a few drops of Tabasco.
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