Add <quantity>2</quantity> egg yolks to a blender

Add <quantity>1<unit>tsp</unit></quantity> of white vinegar

Add <quantity>1<unit>tbsp</unit></quantity> of dijon mustard

Blend on low speed. Slowly drizzle in <quantity>⅔<unit>cup</unit></quantity> of vegetable oil until the ingredients begin to emulsify

Raise speed to medium and add <quantity>​​½</quantity> of vegetable oil. Add <quantity>2<unit>tsp</unit></quantity> of cold water to loosen. Add the remaining oil

Transfer the mayo to a bowl

Add <quantity>2<unit>tsp</unit></quantity> of black pepper powder. Add salt to taste. Mix to combine

Transfer to a serving dish

The black pepper mayo is ready to be used