• 4 egg yolks
• 1 t. Salt
• 2 t. Dry mustard
• 6 T. Vinegar
• 3 cups salad oil
• 3 T. Flour or cornstarch
• 1 cup boiling water
• 2 T. Sugar
• 1/4 cup vinegar
• 1 T. Salt

1. With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
2. and 2 T., vinegar. Very slowly add 1 cup oil, a few
3. drops at a time, and mix thoroughly.
4. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added,
5. add 4 T. Vinegar. Now put remaining ingredients
6. in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator.

Makes slightly more than 1 quart.