In a small mixer bowl combine mustard, paprika, red pepper, and 1 teaspoon salt. Add egg yolks and vinegar; beat mixture at medium speed of electric mixer till combined. Add the oil, 1 teaspoon at a time, beating constantly. Continue adding oil 1 teaspoon at a time and beating mixture till 1/4 cup oil has been added. While continuing to beat, add the remaining oil in a thin, steady stream, alternating the last 1/2 cup oil with the lemon juice.

Store for up to 4 weeks in a tightly covered jar in the refrigerator. Makes about 2 cups.

Creamy Fruit Dressing: Prepare mayonnaise above. Combine 1 cup mayonnaise with 1 cup dairy sour cream, 1 1/2 teaspoons shredded orange peel, 3 tablespoons orange juice, and 4 teaspoons sugar. Makes 2 1/4 cups.

Herb Dressing: Prepare mayonnaise above. Combine 1 cup mayonnaise with 2 tablespoons finely chopped onion, 1 tablespoon lemon juice; 1 tablespoon dry sherry, 1 clove minced garlic, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon dried mixed crushed salad herbs (I use italian herbs: i. E., basil, marjoram, oregano, bay leaves, rosemary). Makes 1 1/4 cups.