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1
Separate eggs, put yolks in pan, & whites in blender.
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2
Heat the eggs YOLKS, lemon juice, water, & sugar in a small pan over Very low heat, stirring & scraping bottom of the pan CONSTANTLY with a spatula.
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3
At the first sign of thickening, remove pan from heat but continue stirring.
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4
Dip bottom of pan into cold water (sink, or larger bowl) to stop cooking, (being careful to not get any of the water into your egg mixture).
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5
In the meantime in blender, whip your reserved egg whites until frothy & slightly thickened.
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6
Then add your cooled egg mixture to the blender & egg whites, & blend for about 5 seconds or so, then let stand uncovered for 5 minutes to cool.
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7
Add dry mustard, salt, (other suggestions; pinch of cayenne pepper, black pepper, nutmeg).
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8
Cover &, with the blender running, drizzle the oil in very slowly down the center hole of the egg mixture (it is like a tornado) until all oil is added, & for a about 15 seconds more.
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9
Transfer mayonnaise into a clean (preferably glass) container & chill immediately.
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10
This will keep for at least 7 days refrigerated.
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11
This makes approximately 1 1/2 cups of mayonnaise.
