Mix together with an electric beater, egg yolks, mustard and salt until very smooth. It will start to thicken. Then add oil, 1 tablespoon at a time, until you have added 1 pint (16 ounce). Keep in refrigerator, well covered.

This is good as a dressing for macaroni or potato salad. We also like to use it as mayonnaise when we make BLT's or other sandwiches. When I was growing up, I always knew one of my favorite dishes would be on the table when I saw my mother or grandmother whipping up a batch of this dressing.