1 egg yolk

1/2 teaspoon sugar

1 teaspoon prepared mustard

pinch of cayenne pepper

1/2 teaspoon salt

1 cup (8 oz.) oil

pinch of pepper

juice of 1/2 lemon

For greater ease and speed in making mayonnaise, have egg yolk, bowl and wire whisk well chilled. Use a bowl with a small bottom. To prevent bowl from spinning, place it on a wet paper towel. Combine the first six ingredients and mix well with a wire whisk. Add oil, drop by drop at first, to mixture while beating continuously. As mixture thickens, oil can be added in a slow, steady stream. Mix in the juice of half lemon. Store in a covered jar in refrigerator.

Use Mayonnaise for…………………….. potato or macaroni salad. Cooked vegetables, such as broccoli, asparagus, cauliflower. Poached fresh salmon, halibut, scallops and other fish and seafood (hot or cold). Salad of cooked chicken or veal or shrimp, canned tuna or salmon.

Variations of Mayonnaise:

Tartar Sauce…………………………..

To 1 cup of mayonnaise,

add 1 tablespoon finely chopped onion,

2 tablespoons chopped dill pickles,

2 tablespoons chopped parsley,

1 tablespoon stuffed olives.

Serve Tartar Sauce with broiled or fried seafood.

Russian Dressing……………………..

Add 1/4 cup chili sauce

1/2 teaspoon Worcestershire sauce to 1 cup mayonnaise.

Blend thoroughly. Serve Russian Dressing with salad greens, seafood salads