Mayonnaise

• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 teaspoon sugar
• 2 egg yolks
• 2 tablespoons lemon juice
• 1 cup Wesson oil
• Pinch of cayenne

1. Mix salt, mustard and sugar in a bowl.
2. Add egg yolks and 1 tablespoon lemon juice.
3. Beat until pale yellow.
4. Add oil in droplets.
5. When mayonnaise begins to emulsify, add oil in a thin, steady stream, pausing as it thickens to add remaining lemon juice.
6. Taste to make sure it has enough lemon and salt.
7. Add cayenne.

salt, mustard, sugar, egg yolks, lemon juice, wesson oil, cayenne

Taken from cooking.nytimes.com/recipes/11874 (may not work)