|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Vinegar/Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil/Salad oil||2 Cup (32 tbs)|
1. Put the salt, mustard, paprika and cayenne into a small bowl. Mix them thoroughly.
2. Add the egg yolks and beat until the mixture is creamy.
3. Add 1/2 tne vinegar and beat again.
4. Add the oil gradually, 1/2 teaspoon or less at a time, beating continuously until the first 1/4 cup has been added. Then add the oil faster, 1 or 2 tablespoons at a time. Continue to beat until the mixture thickens, then add the rest of the vinegar, stirring it well into the mixture.
Mayonnaise should be kept in a moderately cold place. If it is kept in a very warm kitchen, or is put in such a cold part of the refrigerator that it freezes, the oil will separate from the other ingredients. If this happens, the mayonnaise is not spoiled; simply skim off the oil, and use the remaining mayonnaise.
5. Use mayonnaise to mix meat, vegetable, poultry and seafood salads; egg salads; use as garnish or topping on gelatin mold salads; use as garnish or topping on many salads which use French Dressing as the blending dressing.