2 hard cooked egg yolks
1 raw egg yolk
1/2 tsp. smooth prepared hot English mustard or Dijon style mustard
1/4 tsp. salt
1/4 tsp. sugar or to taste
Pinch ground red (cayenne) pepper
1/2 c. + 2 tbsp. heavy cream
1 tbsp. monosodium glutamate

Mash the 2 hard cooked egg yolks in small bowl with a few drops of cold water to make a paste. Stir in the raw egg yolk, mustard, salt, sugar and ground red pepper. Gradually add cream, a little at a time, stirring until well blended. Stir in lemon juice, refrigerate, covered, until serving time.

The traditional English Sauce is served cold with salads, especially fish salads and is superb with cold poached salmon. Lighter in texture and flavor than a mayonnaise, it should be made in advance so that the lemon juice or vinegar will thicken it slightly. Depending on what the sauce is to be used for. Yield: 3/4 cup.