Ingredients

• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1/4 tsp. paprika
• dash cayenne pepper
• 2 egg yolks (room temperature), lightly beaten
• 2 T. white wine vinegar
• 2 cups salad oil (canola, corn or safflower)
• 2 T. freshly squeezed lemon juice
• 1/2 T. hot water

Preparation
Combine dry ingredients; blend in egg yolks thoroughly. Add vinegar, and mix well. Drizzle in salad oil, beating constantly with an electric mixer until 1/4 cup has been added. Alternate the last 1/2 cup of oil with lemon juice. Beat in 1/2 tablespoon of hot water to cut the oily appearance. Store in the refrigerator; use within two weeks.

Vary this recipe by folding three to four cloves of finely chopped garlic and 2 to 3 tablespoons of chopped fresh parsley into the finished mixture. Alternatively, use 2 to 3 tablespoons chopped fresh garlic scapes instead of garlic cloves.

Makes 2 cups.

Note: The USDA advises caution in consuming raw eggs, due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, be sure to use fresh, clean eggs.