Mayonnaise

For about 2½ cups

A heavy 2½-quart round-bottomed mixing bowl and a large

wire whip (or an electric mixer)
3 egg yolks
½ tsp wine vinegar or lemon juice
½ tsp salt
¼ tsp dry mustard
1½ to 2¼ cups excellent olive oil or salad oil, or a
combination of both
Drops of wine vinegar or lemon juice as needed
Salt, white pepper, and mustard

Warm the bowl in hot water, dry it, and add the egg yolks. (If you
are beating by hand, set a wet potholder under the bowl to keep it
from jumping about.) Beat the egg yolks for a minute or two until
thick and sticky, then add the vinegar or lemon juice, the salt and
mustard, and beat vigorously for 1 minute more. Beating the yolks at
moderately fast speed, start adding the oil by droplets until about ½
cup has gone in and the mixture has thickened into a heavy cream.
As soon as this has happened, you can relax, stop beating for a
moment if you wish; then continue adding the oil in tablespoon
dollops, beating thoroughly after each addition. When sauce thickens
too much, thin out with drops of vinegar or lemon juice. When you
have added as much oil as you wish, up to 2¼ cups, season to taste.
If sauce is not used immediately, scrape into a small bowl and cover
tightly so a skin will not form on its surface.

. Warm a bowl
in hot water, dry it, and add 1 teaspoon of prepared mustard and 1
tablespoon of sauce. Beat for several seconds until the sauce and
mustard have creamed and thickened. Add the rest of the sauce by
teaspoons, beating each addition until it has thickened in the sauce.