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					2 large free-range eggs (the freshest you can get) | 
				
			
			
		
	
		
			
				
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					2 teaspoons salt | 
				
			
			
		
	
		
			
				
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					2 teaspoons dry mustard (Keen's) | 
				
			
			
		
	
		
			
				
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					1⁄4 cup white vinegar | 
				
			
			
		
	
		
			
				
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					2 cups vegetable oil (or slightly less) | 
				
			
			
		
	
		
			
				
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					1 large egg yolk, at room temperature 30 minutes | 
				
			
			
		
	
		
			
				
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					1/2 teaspoon Dijon mustard | 
				
			
			
		
	
		
			
				
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					3/4 cup olive or vegetable oil (or a combination), divided | 
				
			
			
		
	
		
			
				
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					1 teaspoon white-wine vinegar or cider vinegar | 
				
			
			
		
	
		
			
				
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					1 1/2 teaspoons fresh lemon juice | 
				
			
			
		
	
		
			
				
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					1/4 teaspoon white pepper | 
				
			
			
		
	
		
			
				
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