MAYONNAISE SAUCE
- ½ pint (1 cup) olive oil
- 1 egg yolk
- 1 tablespoonful vinegar
- 1 tablespoonful lemon juice
- ½ teaspoonful powdered sugar
- ¼ teaspoonful salt
- Dash of red pepper
- ¼ teaspoonful mustard
Mix together in an earthenware bowl the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the olive oil gradually, beating constantly.
When several teaspoonfuls of the oil have been added, a small egg-beater may be substituted for the wooden spoon, and the oil may be added faster.
When the mixture becomes too thick to beat easily, add a little of the lemon juice or vinegar, then more oil, and so on, alternating until all the ingredients are used. If liked, add more seasonings.