
2 cup peanut oil or vegetable oil Freshly ground black pepper 1 tablespoon boiling water 1. Whisk together egg yolks, mustard, lemon juice and vinegar. 2. Pour mixture into blender jug and using speed 1, blend until light and fluffy. 3. With blender running, slowly pour combined oils in through inverted measure cup in lid. 4. Blend until mixture thickens. 5. Season to taste with pepper and stir in boiling water. 6. Transfer to a sterilised, screw top jar. 7. Cover and refrigerate until required.