|Cider vinegar||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Cayenne pepper||To Taste (Few Grains)|
|Dry mustard||1⁄2 Teaspoon|
|Salad oil||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Put the egg yolks, vinegar, salt, sugar, peppers, and dry mustard into a small bowl.
Beat with a hand rotary beater until well blended.
Add oil, 1 teaspoon at a time at first, beating vigorously after each addition.
Gradually increase amounts added until one half of the oil has been used.
Alternately beat in small amounts of remaining oil and a few drops lemon juice.
(If mayonnaise separates because oil has been added too rapidly, beat it slowly and thoroughly into 1 egg yolk, 1 tablespoon cold water, small quantity of vinegar, or a small portion of smooth mayonnaise.) Store in covered container in refrigerator.