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Description
Ingredients
- yolks of two eggs
- pinch of salt
- half a teaspoonful dry mustard
- half a teaspoonful sugar
- one tablespoonful white vinegar (or wine vinegar)
- approximately four tablespoonfuls salad oil
- three or four tablespoonfuls cream
Method
- Place egg yolks, mustard, salt and sugar in a basin and beat lightly.
- Whisk in the salad oil and vinegar drop by drop so that it does not curdle.
- Mix thoroughly before adding the cream gradually.
- Again mix well.
Serve with cold crab or lobster with salad.
South Pembrokeshire.
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