In cold bowl, beat lemon juice, salt, sugar and pepper. Beat in egg yolks. Beat in oil, drop by drop, until 1/2 has been used. Continue to slowly beat in remainder of oil. When mixture is thick, beat in vinegar and lemon juice, alternaely with oil until all are used. Store in door of refrigerator so that the cold won't separate the mayonnaise.
Source: Torah Prep High School for Girls Passover Booklet
The eggs are usually 'cooked' with the vinegar and lemon.
Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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