Homemade Mayonnaise

• 3 egg yolks
• 2 c. vegetable oil
• 1/2 tsp. dry mustard
• dash of white pepper
• salt to taste
• juice of 1 to 1 1/2 lemons, strained

1. Beat egg yolks until they're lighter in color and the consistency of runny mayonnaise.
2. Add mustard, pepper and salt; beat in well.
3. Now start adding the oil about 1/2 teaspoon at a time, beating constantly at medium speed until 1/2 cup has been added.
4. At this point you can stop beating for a few minutes.
5. If you stop before that it will separate.
6. Now add the remaining 1 1/2 cups of oil the same way, in small amounts beating constantly until all the oil has been added.
7. I wait until it's finished to add the lemon juice then you can adjust to your own taste.
8. Just beat enough to mix after adding lemon juice; I also add a little more salt usually to bring out the flavor.

egg yolks, vegetable oil, dry mustard, white pepper, salt, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229213 (may not work)