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Stir the gelatin into the water to dissolve it. You’ll only need 2 tablespoons of this mixture.
In a large bowl, whisk the egg yolks until they lighten in color a little bit. Add the salt and white pepper and continue to whisk until it lightens a bit more. Whisk in the ¾ teaspoon tarragon vinegar until it’s well incorporated.
Once the ¾ teaspoon vinegar is fully incorporated, drip the 1 ½ teaspoons olive oil in slowly, whisking constantly, and continue to whisk for about 2 minutes. The mixture should thicken.
When the mixture has thickened, incorporate the rest of the oil, more vinegar to taste, and the 2 tablespoons of the gelatin mixture by very slowly adding in first some oil, then a bit of the vinegar, and about 1 teaspoon of the gelatin, whisking constantly and fully incorporating each addition before adding more.
Taste before adding vinegar so you can determine if you want to add more. Repeat until you’ve used all of the oil, 2 tablespoons of gelatin mixture, and as much vinegar as is to your taste.
When your mayonnaise is finished, serve it forth right away as it will split after about an hour or so.