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Mayonnaise Without Oil

In a saucepan put I salt-spoonful of ground mustard, 1½ of a teaspoonful of salt, 1/4 of a teaspoonful of white pepper or a dash of cayenne, 1/2 of a cupful of vinegar and I tablespoonful of butter; set over the fire where it will heat without boiling. Into a double boiler drop 2 large or 3 small eggs; beat them just enough to mix and add I large tablespoonful of butter cut into bits.

Stir until the egg is slightly warmed and the butter begins to melt, then add gradually the vinegar mixture, stirring all the time. Continue the stirring until the mixture thickens. During the thickening process the upper boiler should be lifted from the fire a number of times, as if it thickens too rapidly it is almost sure to curdle.

When properly made it is very thick and creamy, and if strained into a glass jar, covered and set in a cool place it may be kept for two weeks or more.