Classic Mayonnaise 4 egg yolks 1 tablespoon white wine vinegar 14/2 cups (376 ml) vegetable oil or a combination of vegetable and extra virgin olive oils 1pinch ground white pepper Makes about 2 cups (500 g) Homemade mayonnaise is a tasty addition to most salads and sandwiches. You can experiment with the flavor by using different oils and lemon juice instead of the vinegar. You could also try cayenne pepper in place of the white pepper. i ln food processor or blender, process the egg yolks, vinegar and 2 tablespoons water until just combined. With the motor running, drizzle in the oil very slowly so that the mixture emulsifies; if the oil is added too quickly, it will remain a thin, liquid dressing. 2 Stir in the white pepper. Cool quickly and store in the refrigerator for up to 5 days.