Posted by LladyRusty 6:17:11am 5/26/03

Source: Houlihan's Restaurant Group, Kansas City, Missouri - Restaurants & Institutions Recipe Book

1 3/4 cups pasteurized egg yolks
1/4 cup granulated sugar
2 tablespoons plus 2 teaspoons salt
2 tablespoons plus 2 teaspoons dry mustard
3 quarts plus 2 cups salad oil
1 cup white vinegar
1/2 cup fresh lemon juice

Combine egg yolks, sugar, salt and dry mustard in mixer bowl; mix for 1 minute on low speed with balloon whip. Scrape down sides with spatula; make sure all dry ingredients are dissolved.

With mixer on high speed, alternate slowly, drizzling oil and vinegar into mixture. Alternate oil and vinegar 4 times throughout mixing.

With mixer still running, add lemon juice. Cover, label, date and refrigerate.

Yield: 1 gallon