Copied from Old Recipe BookMake Easy Mayonaisse1\/2 cup herb or cider vinegar1 egg1 tsp honey1\/2 tsp seasalt (optional)1 1\/2 cups vegetable oilBlend the first 4 ingredients well. Then add the oil slowly and continue to blend till the mixture is thick. Place in a covered bottle or jar,and let stand for an hour at room temperature. Then refrigerate till needed.Homemade Mayonnaise (recipe from 1983)3 egg yolks1\/2 tsp salt1\/2 tsp sugar1\/4 tsp dry mustard1 1\/2 cups salad oil1 Tblsp cider vinegar1 Tblsp lemon juiceIn a small bowl with mixer at med speed, beat egg yolks, salt, sugar and dry mustard 2 minutes. Continue to beat and gradually add 1\/2 cup salad oil. 1\/2 tsp at a time, until mixture is smooth and thick.Gradually beat in vinegar and lemon juice, then beat in remaining salad oil, 1 Tblsp at a time until the oil is absorbed and mixture is smooth.Cover and refrigerate. Use within 1 week. Makes 2 cupsEasy Blender Mayonnaise (recipe from 1961)1 egg1\/2 teaspoon dry mustard1\/2 teaspoon salt2 tablespoons vinegar1 cup salad oilBreak egg into blender container. Add mustard, salt and vinegar. Add 1\/4 cup of the oil. Cover and blend on low speed. Immediately uncover and add remaining oil in a steady stream. Makes 1 1\/4 cup.Homemade mayonnaise may be flavored to taste like garlic or herbs. Lemon juice may be substituted for vinegar. Half olive oil and half corn oil or peanut oil makes a delicious dressing.Mayonnaise Dressing (Recipe from 1937)1 cup salad oil1 egg yolk1\/2 teaspoon sugar1\/2 teaspoon salt1\/2 teaspoon paprika3 tablespoons vinegar or lemon juiceAdd well the seasonings to the egg yolk with 1 teaspoon lemon juice or vinegar and beat well, adding 1 teaspoon salad oil at a time until mixture thickens, after which oil may be added more rapidly. thin with lemon juice or vinegar when necessary. The white of the egg may be beaten stiff separately, and folded in last.Mayonnaise Dressing I (Recipe from 1800's)1 teaspoon mustardYolks 2 eggs1 teaspoon salt2 tablespoons lemon juice1 teaspoon powdered sugar2 tablespoons vinegarFew grains cayenne11\/2 cups olive oilMix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance.A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire-whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.Potato Mayonnaise (no eggs)Very small baked potato1 teaspoon powdered sugar1 teaspoon mustard2 tablespoons vinegar1 teaspoon salt3\/4 cup olive oilRemove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.