Wash the vegetables thoroughly and cut into small sticks to be eaten raw. In a bowl, prepare the sauce with the olive oil, salt and pepper, and egg yolks as when you make your own mayonnaise. In a food processor, puree the other ingredients and whisk into the olive oil until thick. Serve in a small individual bowl on a large plate surrounded by the vegetables. Crusty bread and a bottle of Chianti make a lovely accompaniment to this dish.