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Ingredients
- 4 egg yolks
- 1 t. Salt
- 2 t. Dry mustard
- 6 T. Vinegar
- 3 cups salad oil
- 3 T. Flour or cornstarch
- 1 cup boiling water
- 2 T. Sugar
- 1/4 cup vinegar
- 1 T. Salt
Preparation
Step 1
With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., 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. Now 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. Makes slightly more than 1 quart.