Recipe Name: Grandmom's Mayonnaise
Servings: 1 quart

This recipe is from my grandmother, Ruth Lee Coile from Georgia. It was one of the first things I ever learned to make and we ate it spread thickly on a slice of bread or on a plain saltine cracker.

2 eggs
2 cups Wesson oil
Scant 1/2 cup lemon juice
2 level teaspoons salt
2 level teaspoons sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 tsp. crushed red pepper (or less to taste)
5 mounded teaspoons dry mustard (or 1 teaspoon less to taste)
In blender: Blend eggs in blender till fluffy. Add spices and blend well, approximately 35 seconds. While blender is running dribble the oil "very" slowly (almost at a dribble) continue to dribble, incorporating the oil well into the egg/spice mixture, picking up speed and amount of oil flow only towards the end. When completely emulsified, add lemon juice and beat till it's mixed in.

Reformatted from a recipe submitted to, © Good Cooking, Inc.