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.