Red Mayonnaise

Ingredients

• 1 teaspoonful Italian tomato pulp
• 1 teaspoonful Mayonnaise
• 1 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 2 units Egg yolks
• 1 pint Olive oil
• 2 tablespoonfuls Vinegar
• 2 tablespoonfuls Lemon juice
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Cayenne pepper (Quantity estimated (not specified in original recipe))
• 1 teaspoonful Mustard
• 1 teaspoonful Powdered sugar
• 2 tablespoonfuls Boiling water

Instructions

1. 1In a bowl, beat the egg yolks with a small wooden spoon or silver fork. Add the salt, cayenne pepper, mustard, and powdered sugar, mixing well. Gradually add the vinegar and lemon juice, beating constantly with an egg-beater until smooth. Slowly drizzle in the olive oil, beating continuously until the mixture emulsifies and thickens. Add the boiling water, one tablespoon at a time, beating well after each addition. Cover and set aside in a cool place.
2. 2Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise, and when well blended beat very thoroughly into a cup or more of the mayonnaise, or add mayonnaise until the desired tint is attained.