2 tablespoons lemon juice
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dry mustard
 {cayenne pepper}, to taste
 {black pepper}, to taste
2  egg yolks
1 pint vegetable oil
Mix together the lemon juice, salt, garlic, mustard, and peppers in a mixing bowl. Place the yolks in the mixing bowl and start beating with an electric mixer. Pour in the oil in a thin, steady stream, beating constantly. The oil should "catch" and emulsify the mixture. The more oil you add, the thicker the mayonnaise. Add all of the oil and adjust the seasoning.

Mayonnaise will keep in the fridge for at least a week.

Ease of Preparation: Easy

Preparation Time: 5-10 min

Servings: makes about 1 1/2 pints

Recipe By: Martha Phelps Stamps

From:  The New Southern Basics
Used with permission of Cumberland House Publishing