MAYONNAISE

2 egg yolks
1/4 cup vinegar or lemon juice
1 tsp salt
1/8 tsp pepper
1 pint canola or olive oil

Beat egg yolks and add a few drops of vinegar.  Add oil, one drop at a time while constantly stirring, into egg mixture until 1/4 cup is used. Gradually add remaining oil, all the while stirring constantly. As mixture thickens, gradually  add the rest of the vinegar. Add salt and pepper.

From “The Silent Hostess Treasure Book” of recipes, 1931

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