Beat yolks, salt, mustard, sugar, pepper and 1 teaspoon lemon juice in small bowl until thick and pale yellow. While beating vigorously, add 1/4 cup oil drop by drop. Beat in 1 teaspoon each of lemon juice and hot water. Add another 1/4 cup oil a few drops at a time while continuing to beat vigorously. Beat in another teaspoon each of lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly. Mix in remaining lemon juice and water. Slowly beat in remaining oil. Cover and refrigerate until needed.
To thin mayo, add a little hot water.
Stores up to one week.