2 egg yolks
1/2 tsp. dry mustard
1/4 to 1/2 tsp. salt
2 tbsp. vinegar

Process briefly. Then with processor running slowly, pour 1 1/2 cups vegetable oil through chute. Turn processor off and add 2 egg whites both at once. Process again until thoroughly blended. Put into jar or bowl with lid. Refrigerate. Makes about 2 cups.