Salt Lake Herald-Republican | 1912-08-28 | Page 4 | Sauce Mayonnaise

I Sauce Mayonnaise Place In an nn earthen carthen dish two fresh freh egg ogg yolks with half a teaspoonful of ground En English lIsh mustard half halt a pinch of salt half a of or red PePper pepper pepper pep pep- per sharply stir with a a. wooden spoon for tor two or three minutes without ceas ceas- fn ing Pour In In drop b by drop one and a a. half cupfuls of or best olive c oil oU Should It become too thick add drop b by drop the equivalent of or a teaspoonful of oC the boat best vinegar stirring vigorously with the wooden spoon me meanwhile Taste and If found a little too acid gradually add a tablespoonful of oC oil stirring continually continually continually con con- until all Is added The whole operation to prepare the above o sauce will take from ten to fifteen To avoid spoiling the tho sauce the sweet oil should be l kept ept In a a. place of mOdI moderate moderate mod mOd- I erate temperature say bay sa from 70 to 75 degrees Fahrenheit