Servings: little more than 1 quartPrep Time: 10 min
4 egg yolks
1 tsp Salt
2 tsp Dry mustard
6 Tbsp Vinegar
3 cups salad oil
3 Tbsp Flour or cornstarch
1 cup boiling water
2 Tbsp Sugar
1/4 cup vinegar
1 Tbsp Salt
With mixer blend egg yolks, sugar, 2 Tbsp vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition
before adding more oil. When all oil has been added, add 4 T. Vinegar.
Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well.
Pour in a container & cool in the refrigerator.
Submitted by: cindyp on January 2, 2011