|Sour lime||1 , juiced|
|Dry mustard||1 Teaspoon|
|Powdered sugar||4 Teaspoon|
|Salad oil||2 Cup (32 tbs)|
Mix well together sour lime, vinegar, mustard, sugar and salt in a bowl.
Beat egg yolks in a mixer or by hand until thick and fluffy.
Add 1 tsp of oil at a time until 1 cup of oil is used up, then add the lime mixture and the oil alternately until all of it is incorporated.
The mixture must remain thick at all times.
The mayonnaise is then ready.
This mayonnaise can be kept in a closed jar in a refrigerator for at least 2 weeks.