Title: Egg Mayonnaise
Categories: Cheese Condiment
Yield: 4 Servings

Text

To the yolk of an egg well beaten add one saltspoonful of salt and a half saltspoonful each of pepper and mustard, Add slowly three spoonfuls of salad oil and one of vinegar, beating well. Beat the white of an egg and add last, pouring over the salad.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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