2 egg yolks
2 tbsp. vinegar
2 tbsp. lemon juice
1 tbsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
Dash of cayenne
2 c. salad oil

Do not halve this recipe. You need this volume to insure emulsion. Place all ingredients except oil in food processor bowl. Process until blended. With machine running quickly add oil in a steady stream. Process to desired consistency. Transfer to covered container and chill. Use within 1 month. Makes 2 cups.