Mayonnaise

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991
page 43

Madonna (Naughton) Lewis
Rita (Naughton) Matthews
Ann (Naughton) Goldsmith

7 eggs (beaten until frothy)
3 tablespoons flour (to keep from curdling)
1 large teaspoon dry mustard
1 tablespoon wet horseradish (optional)
1 cup vinegar
1 cup water
1/4 cup sugar (more if desired)
1/2 teaspoon salt

Mix ingredients and cook, stirring frequently to prevent lumping. Cook until thick. Add more vinegar if stronger flavor is desired. This can be stored in a covered jar in the refrigerator and will keep. Delicious on potato salad.