2    Egg yolks
5    Egg whites
1 1/2 c  Sour cream or plain yogurt
1 ts Prepared mustard *
2 tb Red wine ninegar

*Note: Frenchs yelow mustard will work in this recipe very well. Mix in
the egg yolks, mustard, vinegar, & salt together in a bowl. Drop-by-drop
beat inh the olive oil until a good, thick maynaise is formed. Add more oil
if needed. Beat the egg whites until they are stiff but not dry then fold
them into the yolk mixture. Add the sour cream/yogurt to the mixture and
stir well. Cover & refrigerate for 2-4 hours.