MAYONNAISE II
- 1 egg
- juice of 1 lemon or 4 tablespoons vinegar
- 1 teaspoon salt
- ΒΌ teaspoon paprika
- few grains cayenne
- 2 cups salad oil
Put egg with vinegar or lemon juice and seasoning into bowl and beat with rotary egg beater. Add oil a tablespoonful or more at a time, beating constantly. Well covered, this mayonnaise will keep for three or four weeks.