Servings: 1-½ cups

2 egg yolks 2 egg yolks
½ teaspoon salt ½ teaspoon salt
dash white pepper dash white pepper
½ teaspoon dry mustard ½ teaspoon dry mustard
dash cayenne dash cayenne
1 teaspoon vinegar or lemon juice 1 teaspoon vinegar or lemon juice
1 cup olive oil (or part olive oil and part salad oil) 1 cup olive oil (or part olive oil and part salad oil)
2 teaspoons vinegar or lemon juice 2 teaspoons vinegar or lemon juice

Warm a small mixing bowl by running hot water over it. Dry well.
Put egg yolks in bowl and beat with rotary beater or electric mixer at medium speed until well broken up.
Add salt, pepper, mustard, cayenne, and 1 teaspoon vinegar or lemon juice. and continue beating to blend well.
Start adding oil drop by drop, beating steadily.
When about ⅓ of the oil has been added this way or when the mayonnaise begins to thicken, add the oil a little faster in a thin steady stream, beating steadily.
Stop adding the oil a few times, and continue beating, to be sure the mixture is well blended.
Add remaining vinegar or lemon juice when all oil has been added.
Makes 1-½ cups.