- 2 egg yolks
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 g] sugar
- 1/4 teaspoon [1 mL] paprika
- 1 teaspoon [5 mL] dry mustard
- 1/8 teaspoon [0.5 mL] pepper
- 1/2 cup [125 mL] lemon juice
- 1 3/4 cups [440 mL] salad oil
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- Transfer egg yolks, salt, sugar, paprika, dry mustard, pepper and 2 tablespoons [30 mL] lemon juice into a bowl.
- Well beat using an electric beater.
- Still beating, slowly pour 1 cup [250 mL] of salad oil, 1 tablespoon [15 mL] at a time into mixture beating well after each addition.
- Pour in 1 tablespoons [15 mL] of remaining lemon juice then slowly beat in in remaining salad oil, beating well after each addition.
- Still beating, mix remainng lemon juice into mayonnaise.
- Keep covered, refrigerated.
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