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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