Basic Rules:Have all ingredients at room temperature before beginning.Measure oil accurately into a wide mouthed container so you can dip it out by spoonfuls during the early stages of mixing.If mixing by hand, place a damp cloth under the bowl to keep it from sliding around as you mix. Use a fork or wire whisk for beating.Add oil in the beginning by the drop so that it will emulsify with the egg yolk.If you substitute vinegar for lemon juice, use the very finest quality so the mayonnaise will have a delicate flavor.If the mayonnaise separates use one of the following remedies; A. Beat in 1–2 teaspoons hot water B. Beat 1 egg yolk with 2 or 3 drop of oil until very thick, then beat in curdled mayonnaise drop by drop. C. Buzz in an electric blender at high speed Directions;Beat yolks, salt mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: if using an electric mixer, beat at medium speed). Add about 1/4 cup of oil drop by drop, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed.(Note: Store in warmest part of refrigerator - less chance of the mayonnaise separating, and do not keep longer than one week).