Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt.

Whisk oil, mustard, rosemary, salt and pepper together in a small bowl.

In a small bowl, whisk remaining olive oil, garlic and lemon juice.

Whisk together vinegar, oil and mustard in a serving bowl.

Whisk oil, stock and vinegar in serving bowl; add mushrooms.

Whisk the eggs, sour cream and oil together in a large bowl.

Meanwhile, in a serving bowl, whisk oil, vinegar and mustard.

Whisk oil and vinegar in bowl large enough to hold all of the ingredients.

In a medium bowl, whisk the milk and oil together.

Put balsamic vinegar in a salad bowl, and whisk oil into it.