Thousand Island Dressing

Rich and thick-not for calorie counters.

Makes 1 ¾ cups.

1 hard-cooked eggs, finely chopped
2 teaspoons minced onion
1 cup mayonnaise or salad dressing
¼ cup catsup or chili sauce
2 teaspoons sweet pickle relish
2 teaspoons minced pimiento-stuffed green olives
Dash white pepper
4 tablespoons lemon juice
1 ½ cups vegetable oil

Procedure:
1.Beat egg yolks until thick and lemon colored in a deep bowl, with an electric mixer set at high speed. Beat in dry mustard, salt, pepper and 2 tablespoons of the lemon juice.
2.Lower speed of mixer to medium and drop by drop add oil to bowl until ½ cup of the oil has been added. Increase the speed of oil addition to a thin stream and beat in until another ½ cup of the oil has been added.
3.Beat in remaining 2 tablespoons lemon juice then oil in slow stream until mixture is thick and creamy.

Note:
If you add oil too quickly and mixture begins to separate, beat 1 egg yolk in a second deep bowl; gradually beat in mayonnaise mixture, until smooth and well blended. For thinner mayonnaise, stir in a drop or two of hot water.