COOKED MAYONNAISE
by Marilyn

2 egg yolks
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon honey
1 teaspoon dry mustard
½ teaspoon salt
¼ cayenne
1 cup safflower oil

In a small saucepan, stir together egg yolks, lemon juice, water, honey, mustard, salt and cayenne with a wooden spoon until blended. Place over very low heat and stir constantly until it bubbles in one or two spots. Remove from the heat and let stand 4 minutes. Pour into a blender and blend, slowly adding the oil in a thin, constant stream. Scrape down the sides as needed. When the mixture in thick and smooth, chill until ready to use.

Tip: Mayonnaise keeps 3-4 weeks in the refrigerator as long as only CLEAN utensils are dipped in it. Put a "due" date on the container.