Sauce (Dip )

Mayonnaise

Contributor: Shirley Corriher

2 egg yolks
2 Tbl lemon juice
2 Tbl water
1/2 tsp sugar
1 tsp mustard powder try omitting
1/2 tsp salt

Whisk together egg yolks, lemon juice, water and sugar over low heat until they begin to thicken. Scrape into a bowl or blender. Allow to cool 5 minutes or chill in cold water. Add mustard powder and salt. Slowly blend or whisk in the oil to form an emulsion. Pour into a jar to keep 1 week. Makes about 1.5 cups.
Edition: 1