Step 1: Put egg yolks, mustard, salt, pepper, vinegar and lemon juice in a blender.
Step 2: Blend well and with the motor still running add the oil in a slow but steady stream until the oil has been absorbed. NOTE~ Stop the motor immediately the mixture thickens, even if all the oil has not been added.
Step 3: Stir in the hot water.
Step 4: Serve with salads, use in dips or spread for sandwiches.
Step 5: REMOULADE: For 1/2 cup mayo fold in 1 tablespoon diced capers, 1/4 cup diced dill gherkin, 1 tablespoon chopped parsley, 1 tablespoon lemon juice and 1/4 cup diced or grated hard boiled egg. Great for fish or chicken.
Step 6: MANGO CURRY SAUCE: To 1 cup of mayo fold in 2/3 cup chopped drained canned mango or mango puree (or use very ripe fresh mango chopped). 1-2 teaspoons curry powder and 3 teaspoons lemon juice. Great for shellfish, pork or chicken.
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