This recipe is one of several featured in the July 1978 Dining In article Tots and Pans.
Homemade versions of ‘prepared’ foods are a kid’s kitchen miracle.
2 cups salad oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
juice of 1/2 lemon
Using a mixer, whip a whole egg until frothy, then add, a drop at a time, 1 cup of salad oil. With the mixer still running, add 1 teaspoon each sugar, salt, dry mustard, and the lemon juice. Now add, a drop at a time, the other cup of salad oil. If you have done this patiently, you will have some of the best mayonnaise you ever put in your mouth. If you wish, add other herbs and spices to make exotic salad dressings. Try dill, paprika, or whatever strikes your fancy, but taste as you add until it suits you. Makes 1 pint.