Mayonnaise

Have the experience of making it from scratch at least once.

Makes 1 ¾ cups.

2 egg yolks
1 teaspoon dry mustard
½ teaspoon salt
Dash white pepper
4 tablespoons lemon juice
1 ½ cups vegetables oil

Procedure:
1. Beat egg yolks until thick and lemon colored in a deep bowl, with an electric mixer set at high speed. Beat in dry mustard, salt, pepper and 2 tablespoons of the lemon juice.
2. Lower speed of mixer to medium and drop by drop add oil to bowl until ½ cup of the oil has been added. Increase the speed of oil addition to a thin stream and beat in until another ½ cup of the oil has been added.
3. Beat in remaining 2 tablespoons lemon juice, then oil an a slow stream until mixture is thick and creamy.


Note:
If you add oil too quickly and mixture begins to separate, beat 1 egg yolk in a second deep bowl; gradually beat in mayonnaise mixture, until smooth and well blended. For thinner mayonnaise, stir in a drop or two of hot water.