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Pompeian Mayonnaise

Mix a teaspoonful dry mustard, one half teaspoonful salt, one teaspoonful sugar and a pinch of red pepper with a teaspoonful of lemon juice or vinegar; add to this the yolk of an egg and beat well; then add a cup of Pompeian Olive Oil (a few drops at a time) until a The freshness of a home-made mayonnaise is never equalled in a factory-made mayonnaise. third is stirred in, then it may be put in a little faster. Egg and olive oil must be ice-cold.

The quantity of mayonnaise made by the above recipe may be increased and the color decreased by the addition just before serving of one half cupful of very stiff whipped cream or the white of one egg whipped very stiff.

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

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