1/2 cup (100 ml) vegetable oil
lemon juice or vinegar
3-4 drops of broth
pinch of pepper
3-4 drops of juice from spinach or beetroot
A hard-boiled and one raw egg yolk is mixed and stirred a vegetable oil, which was added drop by drop at first, then engaging a mayonnaise - trickle. Mayonnaise seasoned to taste with lemon juice, pepper and salt dissolved in 1 tsp water, diluted with broth and stained with spinach juice or the juice of red beet. The sauce is served to all egg, meat and fish dishes.