Ingredients
Mayonnaise
1 1/4 cups good olive oil
a pinch of salt
3 egg yolks
about 3 teaspoons lemon juice or wine vinegar
Salsa Remoulade
Mayonnaise
1 tablespoonful made mustard or to taste
2 tablespoonfuls finely chopped capers
1 tablespoonful finely chopped parsley
2 or 3 chopped gherkins
Directions
Mayonnaise
"Place the egg yolks and a pinch of salt in a bowl and with
a wooden spoon or a metal egg whisk beat them slowly, slowly until thick, and then start adding your olive oil, literally drop by drop. After two or three tablespoonsful have added, the mayonnaise may be a trifle too thick, in which case beat in a little lemon juice or wine vinegar. Continue beating and adding oil slowly until the desired consistency is obtained."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
