4 egg yolks
1 teaspoon Salt
2 teaspoon Dry mustard
6 tablespoons Vinegar
3 cups salad oil
3 tablespoons Flour or cornstarch
1 cup boiling water
2 tablespoons Sugar
1/4 cup vinegar
1 tablespoon Salt
With an electric mixer, blend egg yolks, 1 teaspoon Salt, 2 Tablespoons sugar, and 2 Tablespoons vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix together. Add remaining oil, a little faster but be careful to blend completely before adding more oil. When all oil has been added, add 4 Tablespoons 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.:::
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"