Instructions: Put the egg yolks, vinegar, mustard, salt and sugar in a bowl. Whisk until well incorporated.

Slowly whisk in oil in a thin stream whisking continuosly until thick and creamy.

(Do not split sauce by adding oil too fast)

If mayonnaise gets too thick thin down with a little boiling water. Whisk in lemon juice and adjust seasoning if necessary.

Mayonnaise will keep for about 10 days in refrigerator.

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