homemade mayonnaise


6 T. all-purpose flour

2/3 c. white vinegar

6 T. sugar

3 eggs, separated

2 T. dry mustard

2-1/2 c.  milk

2 tsp. salt




In a heavy saucepan stir together flour, sugar, mustard and salt.  Whisk in vinegar, egg yolks, and milk.  Cook over medium heat, stirring constantly until thickened and pudding-like in consistency (about 8-10 min.).  In bowl, beat egg whites until foamy; whisk in 1 cup of the hot dressing.  Return mixture to the saucepan and cook over low heat, whisking constantly, until mixture begins to steam again (about 1-2 min,).  Pour into clean glass jars and refrigerate up to 10 days.