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Add egg yolks, both vinegars, water, salt, mustard powder, and paprika to a tall narrow jar.
Pour all the oil on top.
Do not stir.
Let the yolks settle to the bottom.
Place immersion blender flat on the bottom of the jar.
Turn it on high and hold completely still for 15 to 20 seconds.
You'll see it turning white from the bottom up.
Once the bottom half is thick and white, slowly pull the blender upward through the rest of the oil.
About 10 to 15 seconds.
Blend up and down for 5 more seconds to finish it off.
Chill at least 1 hour before tasting.