Mayonnaise for Cold Meat No. 2

Preparation info
    • Difficulty

      Easy

Appears in

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • Yolks of 6 eggs
  • ¼ lb. butter
  • 1 cup

Method

Mix and place in double boiler; stir rapidly until it comes to a boil. Remove from stove and when cool add lemon juice to taste.

Nice for mixed ham or tongue.