Put vinegar, oil, salt, pepper, and remaining water into a saucepan.

Bring to a boil, then pour slowly over the flour and eggs. Return to a double boiler and cook until quite thick. Do not allow to boil or the mayonnaise will curdle. Keep just below the boiling point.

Allow to cool before using. This makes nearly a quart.

Can be used over potato salad instead of real mayonnaise or anywhere real mayonnaise is normally used.

Submitted by: CM