|Dry mustard||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Wine vinegar/Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Salad oil||1 Cup (16 tbs)|
1. Beat the yolks until thick and lemon-colored. Add the seasonings and half the vinegar. Beat well.
2. Mix the oils and add, while beating, drop by drop at first and then in a gradually increasing amount as the mixture thickens. Do not overheat.
3. Slowly add the remaining vinegar and beat well. Chill.