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4 egg yolks
1 tsp. salt
2 tsp. dry mustard
6 T. vinegar
3 C. vegetable oil
3 T. flour or cornstarch
1 C. boiling water
2 T. granulated sugar
1/4 C. white vinegar
1 T. salt

With mixer blend egg yolks, salt, sugar and 2 tablespoons of the vinegar. Very slowly add 1 cup of the oil, a few drops at a time, and mix thoroughly. Add remaining oil a little faster, but be careful to blend each addition before adding more oil. When all oil has been added, add remaining 4 tablespoons vinegar.

Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator. Yields slightly more than 1 quart.