In a saucepan, mix the 2 Tbsp oil and the 4 Tbsp plain flour and pour in the ½ cup vinegar.
Add the 1 cup boiling water and stir the mixture until it is perfectly smooth and well mixed.
Place over heat and Simmer for about 5 minutes.
Remove from the heat and cool.
When completely cooled, add the 1 Tbsp salt, ¼ tsp mustard, and ¼ tsp paprika.
Separate the 2 eggs and Beat the yolks and whites separately with a fork.
Add the egg yolks to the mixture.
Gradually add the 2 cups olive oil a little at a time, whisking thoroughly each time oil is added.
When all of this is completely mixed and thoroughly beaten, Fold in the stiffly beaten egg whites.
When mixture is lukewarm, place in an airtight container, and when cool, refrigerate.