1Combine the egg yolks, lemon juice, vinegar and sugar in a blender or food processor. Being blending on high speed and whip until thick and light yellow in color.
2Pouring in a thin, steady and slow stream, add in the oil continuing to blend on high.
3Season with salt and white pepper and transfer to a storage container or serving bowl. Cover and store in the refrigerator for up to 3 days.
