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Mayonnaise
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| Ingredients: | |
| 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 |
| white vinegar, alternative | |
| 1-1/2 cups | olive or other salad oil |
| 4 teaspoons | hot water |
Preparation:
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.
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