2 egg yolks
1/2 tsp. salt
Dash cayenne
1/2 tsp. dry mustard
2 tbsp. lemon juice
1 c. oil
1/2 tsp. sugar (optional)

Egg yolks should be at room temperature. Beat egg yolks for one minute with wire whip, until thick and lemony. Add dry ingredients. While beating constantly add 1 tablespoon lemon juice and 1/4 cup of oil in driblets. When the emulsion has thickened gradually add remaining lemon juice and oil, but keep on beating until it is all nice and thick. Put in a jar and refrigerate.