Instructions
Beat yolks, salt substitute, mustard, sugar, pepper, and 1/2 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/8 cup oil, drop by drop, beating vigorously all the while. Beat in 1/2 teaspoon each lemon juice and hot water. Add another 1/8 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/4 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. Do not keep longer than 1 week.
Yield: 3/4 cups
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