Instructions: In cold bowl, beat lemon juice, salt, sugar and pepper. Beat in egg yolks.

Beat in oil, drop by drop, until 1/2 has been used. Continue to slowly beat in remainder of oil. When mixture is thick, beat in vinegar and lemon juice, alternaely with oil until all are used. Store in door of refrigerator so that the cold wont separate the mayonnaise.

The eggs are usually cooked with the vinegar and lemon.

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