4 egg yolks
1 tsp. salt
2 tsp. dry mustard
6 tbsp. vinegar
1/2 tsp. sugar
3 c. salad oil
3 tbsp. flour or cornstarch
1 c. boiling water
2 tbsp. sugar
1/4 c. vinegar
1 tbsp. salt

With mixer blend egg yolks, 1 teaspoon salt, 1/2 teaspoon sugar and 2 tablespoons vinegar, very slowly add 1 cup oil, a few drops at a time and mix thoroughly. Add the remaining oil a little faster but be careful to blend each addition before adding more oil. When all the oil has been added add 4 tablespoons 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 into a container and cool in the refrigerator. Makes slightly more than one quart.