Categories: Sauces 
      Yield: 1 cups 
  
      2    Egg Yolks 
      1 tb Dijon Mustard 
    1/2 c  Olive Oil 
    1/2 c  Peanut Oil 
      1    Lemon, juice only 
           Salt and Fresh Black Pepper 
      1    Dill Pickle, finely chopped 
      1    Jalapeno Pepper, seeded & 
           -finely chopped 
  
  In the work bowl of a food processor or blender, combine the egg yolks and 
  mustard till well blended. With  the machine running, slowly pour the olive 
  oil and peanut oil through the feed tube. Process until the mixture is 
  thick and emulsified. This will take about 2 to 3 minutes. Quickly blend in 
  the lemon juice, salt and pepper to taste, the dill pickle and the chopped 
  jalapeno pepper. Serve at once with the fish cakes or refrigerate for up to 
  2 days.