• 2 egg yolks 3/4 teaspoon salt 1/2 teaspoon powdered mustard 1/8 teaspoon sugar Pinch cayenne pepper 4 to 5 teaspoons lemon juice or white vinegar 1-1/2 cups olive or other salad oil 4 teaspoons hot water

Recipe Steps:

• Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water.
• Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water
• Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil.
• If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.
• Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.