|Oil||500 Milliliter (2 Cups)|
|Lemon juice/Vinegar||4 Teaspoon (20 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Dry mustard/Prepared mustard||1⁄2 Teaspoon|
|Sugar||1⁄2 Teaspoon (2 Milliliter)|
|Boiling water||2 Teaspoon (10 Milliliter)|
Before you start, have egg yolks at room temperature and heat oil to tepid.
Rinse a small beater bowl with hot water and dry well.
Drop in the egg yolks.
Beat egg yolks 1 or 2 minutes.
Continue beating constantly and add the warmed oil, a few drops at a time, beating after each addition until mixture thickens to the consistency of sour cream, and you have added about 1/4 of the oil.
Now increase the amount of oil you add to a spoonful at a time until you have added half the oil.
At this point mayonnaise will be very stiff.
Beat in lemon juice and seasonings, then remaining oil.
Beat in boiling water, a further insurance against curdling.
Finally, taste for seasoning.
Scrape into a screw top jar and refrigerate.
Serving size: Complete recipe
Calories 4628 Calories from Fat 4564
% Daily Value*
Total Fat 516 g794.1%
Saturated Fat 70.7 g353.7%
Trans Fat 0 g
Cholesterol 740.3 mg246.8%
Sodium 1967.4 mg82%
Total Carbohydrates 6 g2.2%
Dietary Fiber 0.11 g0.45%
Sugars 3.3 g
Protein 10 g19.5%
Vitamin A 17.4% Vitamin C 15.4%
Calcium 8.1% Iron 9.5%
*Based on a 2000 Calorie diet