3 large egg yolks
2 teaspoons dry mustard powder
1 teaspoon onion powder
2 teaspoons sugar
2 teaspoons freshly squeezed lemon juice
3½ cups peanut oil
1 tablespoon white wine vinegar
Salt and freshly ground white pepper
In a stand mixer fitted with the whisk attachment, combine the yolks, dry mustard powder, onion powder, sugar, and lemon juice and whisk on high speed for 2 to 3 minutes, until the yolks are creamy. Drizzle the oil into the yolks in a slow, steady stream until the mixture forms a thick emulsion.
Blend in the vinegar and a good pinch each of salt and white pepper and combine well. Adjust the seasoning to taste. Transfer to a clean container, cover, and refrigerate for up to 2 weeks.