2 egg yolks
1/4 tsp. paprika
1/2 tsp. dry mustard
1 tsp. sugar
3 tbsp. vinegar
2 c. salad oil
Additional lemon juice (optional)

Lightly whip egg yolks in small bowl of mixer. Add dry ingredients and vinegar and blend well. Slowly add oil (while beating on medium speed) in a VERY THIN stream until all is used. The mixture will form an emulsion and become thick. The key to success in making mayonnaise is the SLOW addition of oil while beating constantly.

Additional lemon juice and other salt free seasonings may be added as desired. Grated onion is a tasty addition if mayonnaise will be used in dishes in which onion is desired. Store in the least cool part of the refrigerator; extreme cold will cause the emulsion to separate.