1. The yolks, mustard, sugar and salt, beat with a mixer until white. Then take the boiled cooled water, mix with Apple cider vinegar (or citric acid - someone like that). Put a bowl of this mixture so that it was at hand.

2. Beat the egg yolks and directly into the blades of the mixer pour a little vegetable oil. Continue whisking until thick to make the pieces of the blades flew away. Add water gradually to desired consistency of thickness. In the end you still add salt or sugar to taste. Makes about 500 ml. refrigerate for about 2 hours. I once salad was done, and what's left - put it in the fridge. Bon appetit!