3 egg yolks
1/2 tsp. salt
3 to 4 tsp. sugar
1/4 tsp. dry mustard
1 1/2 c. veg. oil
3 tbsp. cider vinegar
1 tbsp. lemon juice

With mixer at medium speed, beat egg yolks, salt, sugar and mustard for 2 minutes. Continue beating, gradually adding 1/2 cup oil, 1/2 teaspoon at a time, until mixture is smooth and thick. Gradually beat in vinegar and lemon juice, then beat in remaining oil, 1 tablespoon at a time, until all the oil is absorbed and mixture is smooth. Cover and refrigerate up to 1 week. Makes 2 cups.