(Simple)

Make half a pint of butter sauce as directed, then stir in gradually the beaten yolks of three eggs and two tablespoonfuls of oil, putting it in drop by drop just as you would for mayonnaise; when thick and smooth, put in a dessert-spoonful of lemon juice, a saltspoonful of salt, and half one of white pepper. Some mix with the lemon juice before adding it a teaspoonful of dry mustard.

You will observe this recipe is simply a combination of mayonnaise and butter sauce, and when cold can be used as a salad dressing by those who do not care for so rich a sauce as mayonnaise.