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Cooked Mayonnaise from Debbie Cusick
2 egg yolks
2 tbsp. lemon juice
2 tbsp. water
1 tsp. dry mustard
1 cup very light olive oil
In small saucepan, stir together egg yolks, lemon juice, water, mustard,
and pepper until thoroughly blended. Cook over very low heat, stirring
constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let
stand 4 minutes. Pour into blender container. Cover and blend at high speed.
While blending, very slowly add oil. Blend until thick and smooth. Occasionally,
turn off blender and scrape down sides of container with rubber spatula,
if necessary. Cover and chill if not using immediately.