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  • 2 egg yolks
  • 1/2 pint oil
  • 2 tbsp lemon juice
  • 1/2 tsp dry mustard
  • Seasoning


  1. Beat together the egg yolks, seasoning and mustard until well blended
  2. Gradually add half the oil, drop by drop, beating well so that the sauce is smooth and shiny
  3. Add half the lemon juice again beating well
  4. Add the rest of the oil a little more quickly, then the remaining lemon juice
  5. Season to taste and store in an airtight container for up to 2 weeks


French Dressing

french dressing



  • 6-9 tbsp polyunsaturated oil
  • 3 tbsp vinegar
  • 1/4 tsp dry mustard (optional)
  • 1 garlic clove, crushed (optional)
  • 1/2 tsp sugar
  • Seasoning


  1. Put all the ingredients in a screw-top jar, shake well until thoroughly blended
  2. This will keep for several weeks in the fridge but always shake well before use
  3. The amount of oil can be varied according to taste, as can the type of oil or vinegar
  4. The oil used most often is olive oil but corn or sunflower oil can also be used, these do not have such a strong flavour
  5. It is best to use wine or cider vinegar and, if desired, part of the vinegar can  be replaced by lemon juice
  6. Herbs and spices can be added if desired


Basic White Sauce

white sauce



  • 2oz polyunsaturated margarine
  • 3/4 pint skimmed milk
  • 2oz flour (1oz of which should be wholemeal)


  1. Melt margarine
  2. Stir in flour and cook for 2 minutes
  3. Gradually add milk stirring all the time
  4. Bring to the boil -keep stirring

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