Dill Mayonnaise

4 egg yolks
1 tablespoon Dijon mustard
3 tablespoons tarragon vinegar
1 tablespoon granulated sugar
1 ¼ cups olive oil
3/4 cup soy bean oil
1 bunch fresh chopped dill
1/2 teaspoon salt
1/2 teaspoon white pepper
In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.