MAYONNAISE & TARTAR SAUCE
Yield: 48 (1/4-cup) servings
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
 -   13   Mix in food processor or blender.
Vinegar or lemon juice -   9    
Salt -   .5    
Dry mustard -   .1    
White pepper -   .05    
Paprika -   .05    
Vegetable or light olive oil -   76    
Total approximate weight 6 lb. 2.7 oz.
*7.4 oz. dried egg yolk mixed with 5.5 oz. water
Instructions

With food processor or blender on high speed, slowly pour in
oil in a very thin, steady stream. Cover and refrigerate until serving.

Tartar Sauce: Blend into Mayonnaise: 1 lb. drained pickle relish, 4 oz. capers,
2 oz. finely chopped roasted red peppers, and .25 oz. hot pepper sauce.
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