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.