In a warm bowl, using a whisk, beat the egg yolks until they are pale, thick and sticky. Add a drop of vinegar and a little sea salt and white pepper, then add the olive oil drop by drop at first, then a thin stream, stirring vigorously all the time. As the oil becomes absorbed, the sauce will thicken to a heavy, creamy consistency. If it becomes too firm, add a little more vinegar. If the mayonnaise separates, start again with a new yolk and adding the sauce as if it were the oil.