<http://schema.org/recipeInstructions>
" Place a medium bowl on a nonslip surface, such as a silicone baking sheet or a dish towel. In the bowl, whisk egg yolks until light and frothy. Slowly drizzle in 2 1/2 teaspoons oil, continuing to whisk until yolks become paler and thicken, about 40 seconds. If oil begins to pool rather than emulsify, stop drizzling and whisk yolks vigorously before adding any more oil. Then add remaining oil in a slow drizzle, continuing to whisk. Whisk in vinegar and salt. Add white pepper, if desired. Transfer mayonnaise to a clean container, cover with plastic wrap, and keep refrigerated for up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4890/ultimate-homemade-mayonnaise-recipe-clv0214/>