Yield: 1 cup
1 cup Salad oil
1 Egg or 2 Egg yolks
2 tbsp Lemon juice or 2 tbsp Vinegar
Salt and pepper
Beat egg or egg yolks with a rotary beater until slightly thick; add 1 teaspoon oil at a time beating well after each addition, until 1/3 cup has been added. Add a few drops lemon or vinegar. The mixture should be quite thick and perfectly smooth. If it isn't you added the oil too quick or didn't beat it enough. Continue to add the oil and acid alternately until it's used up. Add seasonings to taste.
Store covered in the refrigerator