|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||2⁄3 Teaspoon|
Beat egg yolks in a deep, narrow bowl at high speed of an electric mixer until thick and lemon colored.
Stir in water, and pour into top of a double boiler.
Cook over hot, not boiling, water, stirring constantly with a wire whisk, 8 minutes or until thermometer registers 160°.
Return mixture to bowl.
Add oil, 1 tablespoon at a time; beat until mixture begins to thicken.
Gradually add lemon juice, beating until thickened.
Add remaining ingredients, stirring well.
Spoon mayonnaise into a glass or plastic container; cover and chill.
Do not store mayonnaise in a metal container.