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Easy
By Gary Rhodes
Published 1999
This recipe is an alternative to the one, replacing the eggs with mayonnaise. It’s always nicer to make your own mayonnaise, but good ready-made varieties can be bought.
Warm together the vinegar and caster sugar. Leave to cool. Mix the vinegar with the mustard and then with the mayonnaise and check for seasoning, adding salt and pepper as necessary.
If the dressing seems to be a little thick, loosen it with a few teaspoons of warm water.