2 egg yolks
1 tsp powdered sugar
3/4 tsp saqlt
1/8 tsp cayenne
1/4 tsp mustard
1 1/2 cps salad oil
1 1/2 tbsp lemon juice
1 1/2 tbsp vinegar
1 - Measure out the oil in a pitcher; mix the dry ingredients; add the egg yolks; beat until slightly thickened;
and add the vinegar and lemon juice gradually.
2 - Use an egg beater of the rotary type; and beat in the oil, a teaspoonful at a time.
3 - When thick, the oil may be added more rapidly, taking care to beat the mixture thoroughly
after each addition.
4 - When done, a tablespoonful of boiling water should beb beatenn in.
5 - If stored in a glass jar and covered closely in a cool place, this will keep indefinitely.