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Pompeian Cooked Mayonnaise

Take a half teaspoonful of dry mustard, half teaspoonful of salt, half cup of Pompeian Olive Oil and mix to a paste. Add the yolks of two raw eggs, one quarter cup of vinegar or of lemon juice and boil in double boiler. Constantly stir mixture until thick. Keep in cool place until ready to serve.

If mayonnaise is intended for a fruit salad, omit the mustard.

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