4 egg yolks

1 teas. Salt

2 teas. Dry mustard

6 Tbl. Vinegar

3 cups salad oil

3 Tbl. Flour or cornstarch

1 cup boiling water

2 Tbl. Sugar

1/4 cup vinegar

1 Tbl. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,

and 2 T., vinegar. Very slowly add 1 cup oil, a few

drops at a time, and mix thoroughly. Add remaining oil,

a little faster but be careful to blend each addition

before adding more oil. When all oil has been added,

add 4 T. Vinegar. Now put remaining ingredients

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.