|Olive oil||1 Cup (16 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
Mix egg yolks in a warm bowl with mustard and salt.
Beat with a rotary beater until well blended.
Add 1/2 cup olive oil, drop by drop, beating continually until thick and smooth.
Repeat until all the oil has been well blended into the yolk mixture.
Then add, very slowly, the lemon juice.
The mayonnaise should be thick and glossy.
If the mayonnaise should curdle, beat 1 egg cold in another bowl and slowly add with a clean beater the curdled mayonnaise.
All this may be done in an electric blender at medium mixing speed, or with an electric egg beater.