Homemade Mayonnaise II

• 2 egg yolks
• 1 teaspoon red wine vinegar
• 12 lemon, juice of
• 14 teaspoon white pepper
• 18 teaspoon salt
• 1 dash Tabasco sauce
• 1 dash Worcestershire sauce
• 12 cup olive oil
• 12 cup vegetable oil

1. (If you use a food processor, you will no doubt have the perfect mayonnaise--a mixing bowl takes more effort.)
2. Place all ingredients, except the oil, in the food processor.
3. Start the motor.
4. SLOWLY, drip by drip, add the oil.
5. Once an emulsion starts (it starts to thicken), you can add the oil more generously.
6. Adjust seasonings--more salt, pepper, lemon.
7. This will last 5-7 days in the refrigerator.

egg yolks, red wine vinegar, lemon, white pepper, salt, tabasco sauce, worcestershire sauce, olive oil, vegetable oil

Taken from www.food.com/recipe/homemade-mayonnaise-ii-2726 (may not work)