|Dry mustard||1⁄2 Teaspoon|
|Salad oil||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
Mix dry ingredients; add egg yolks and blend.
Add vinegar and mix well.
Add salad oil, 1 teaspoon at a time, beating with rotary or electric beater, till 1/4 cup has been added.
Add remaining oil in increasing amounts, alternating last 1/2 CUP with lemon juice.
Beat in 1 tablespoon hot water to cut oil appearance.