Title: Continental lemon sauce
 Categories: Fruits, Sauces
      Yield: 4 Servings
 
      1 c  Mayonnaise
      2    Eggs; Lg
      3 tb Lemon Juice
    1/2 ts Salt
    1/2 ts Mustard; Dry
 
  In a small saucepan with a wire whisk, beat all the ingredients until
  smooth.  Stirring constantly, cook over medium-low 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