2 lg. Egg Yolks

1 tsp. Dry Mustard

1 tsp. Salt

1/4 tsp. White Pepper

1 C. Olive Oil

1 1/2 T. Fresh Lemon Juice

 

Allow ingredients to reach room temperature.  Peel garlic, egg yolks, mustard, salt and pepper in blender jar.  Cover and blend at medium speed until smooth.  Slowly pour in half of the olive oil in a steady stream.  Stop and scrape down side of blender.  Add lemon juice on low, then increase speed to medium and add remaining oil, again in a steady stream.  Great on fish.