Homemade salad dressing "miricle whip" type

This is a “miricle whip” dressing I make with canola oil. It can be made with any cooking oil. (doesnt taste the greatest with olive oil however)
Will keep about 2 weeks in the refridge.

 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

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.