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PdfIngredients:
Put the egg yolks into a bowl with the salt, mustard, and the white wine vinegar.
Put the oil into a measuring jug. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time to create an emulsion.
Within a minute, you will notice that the mixture is beginning to thicken. When this happens, you can add the oil a little faster, but don't get too complacent or it will suddenly curdle (split) because the egg yolks can only absorb the oil at a certain pace.
Taste and add a little more seasoning and vinegar if necessary.