Dry mix salt, mustard, soluble pepper, CaNa2 EDTA, and sodium benzoate. Add sufficient liquids (water, high fructose corn syrup, and acidulants if necessary) to the premix tank to bring the level of liquids slightly above the bottom of the agitator. Add the thawed salted egg yolks (which have reached 30-40'F). Start the agitator on low speed and gradually increase the speed to that point where a good mixing action is ensured. Slowly add dry blended ingredients and allow them to blend vigorously for 2 or 3 min. Begin slowly adding oil (which has been chilled to 45-50'F) and increase agitator speed to ensure incorporation of the oil as fast as it is being added.
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