4 egg yolks
1 teaspoon salt
2 teaspoons dry mustard
6 tablespoons vinegar
3 cups vegetable oil
3 tablespoons flour or cornstarch
1 cup boiling water
2 tablespoons granulated sugar
1/4 cup white vinegar
1 tablespoon salt

With mixer blend egg yolks, salt, sugar and 2 tablespoons of the vinegar. Very slowly add 1 cup of the oil, a few drops at a time, and mix thoroughly. Add remaining oil a little faster, but be careful to blend each addition before adding more oil. When all oil has been added, add remaining 4 tablespoons vinegar.

Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator.

Yields slightly more than 1 quart.