|Oil||2 Cup (32 tbs)|
|Lemon juice/Vinegar||4 Teaspoon|
|Dry mustard/Prepared mustard||1⁄2 Teaspoon|
|Boiling water||2 Teaspoon|
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 1/2 cup oil.
Now increase the amount of oil you add to about 1 tablespoon at a time until you have added 3/4 cup or so.
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.