|Powdered mustard||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Lemon juice/White vinegar||5 Teaspoon|
|Olive oil/Other salad oil||1 1⁄2 Cup (24 tbs)|
|Hot water||4 Teaspoon|
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.
Add about 1/4 cup oil, drop by drop, beating vigorously all the while.
Beat in 1 teaspoon each lemon juice and hot water.
Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while.
Beat in another teaspoon each lemon juice and water.
Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil.
If you like, thin mayonnaise with a little additional hot water.
Cover and refrigerate until needed.