Recipe - Continental Lemon Sauce

1 cup Mayonnaise
2 Eggs; Lg
3 tablespoon Lemon Juice
One half teaspoon Salt
One half teaspoon Mustard; Dry

In a small saucepan with a wire whisk, beat all the ingredients until
smooth. Stirring constantly, cook over mediumlow heat until thick (DO
NOT BOIL). Serve over vegetables, seafood, poached eggs, or try it
instead of Hollandaise sauce.

Makes 1 2/3 cups.

"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip