|Egg yolks/1 egg||2|
|Salad oil||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Vinegar/Lemon juice||2 Tablespoon|
|Hot water||1 Tablespoon|
Beat egg yolks until thick, and add salad oil, very gradually, 1 teaspoon at a time.
Continue beating until mixture is thick.
Add remaining ingredients, and beat until blended.
Keep in covered jar in refrigerator.
Makes about 1 1/4 cups.
Note: All ingredients must be at room temperature.
Beat very hard.
If mixture "curdles," reconstitute by placing an additional egg yolk in a bowl.
Stir it constantly, and slowly add "curdled" dressing.
Increase the flow as mixture thickens.