Make approximately 2 cups of dressing
2 egg yolks at room temperature
3 tablespoon cider vinegar
1 cup salad oil
1/4 cup cider vinegar
1/4 cup clover honey
Salt and white pepper
Dash of Worcestershire sauce
Dash of hot pepper sauce
1 tablespoon celery seeds
In a food processor fitted with the metal blade, place the egg yolks and 3 tablespoon vinegar. With the machine running, gradually drizzle the salad oil through the feed tube until the mixture is emulsified into a mayonnaise.
Add the remaining ingredients and process until well blended. The dressing will thin out considerably. Refrigerate for at least two hours to let the flavors come together.