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2 egg yolks (or one whole egg)
1 generous tsp. salt
1 tsp. dry mustard
1/4 tsp. paprika
2 Tbsp. lemon juice (or
2 Tbsp. cider vinegar
1 c. oil

1 c. water
1 Tbsp. butter
1/3 c. flour

Put egg, salt, mustard, paprika, lemon juice and vinegar
in a mixing bowl. Into this pour oil, but do not stir. Have
ready the sauce. Cook sauce for about 10 minutes in a small
double boiler until it is very thick. Turn sauce while hot
into bowl containing other ingredients and beat all together
briskly with an egg beater and almost immediately a thick
mayonnaise will be the result. Keeps well in a glass jar and
makes a pint.
Options: Sugar (start with 2 tablespoons), ketchup,
onion, dill, chopped pickle or cucumber and milk to thin.

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