Mayonnaise for Cold Meat No. 2

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • Yolks of 6 eggs
  • ¼ lb. butter
  • 1 cup hot soup stock
  • ¾ teaspoon French mustard
  • 3 tablespoons vinegar
  • ½ teaspoon salt
  • ½ teaspoon sugar

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.