|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.