6 oz. Lemon juice
1 1/4 Gallon Olive oil
1 1/4 Gallon Corn oil
50 Ea. Egg yolks
1 Tblsp. Dry mustard
1/2 Cup Water
Salt and pepper to taste.
In 20 quart mixer, whip together yolks, lemon juice, mustard, and seasonings.
Slowly pour in oil to emulsify. Add water half way through.
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