Beet And Potato Sandwich Recipe

For each sandwich:

• 2 slices of buttered bread
• ½ tablespoon potato, cold boiled and chopped fine
• 1 tablespoon beets, cooked, chopped and cold
• 1 tablespoon mayonnaise sauce

Mayonnaise sauce:

• 1 teaspoon of pepper
• 2 teaspoons of mustard
• 1 teaspoon of salt
• 2 yolks of egg
• 2 tablespoon of vinegar
• 1.5 cups of olive oil

To make the mayonnaise:

1. Mix pepper, mustard and salt with egg yolks.
2. Add ½ tablespoon of vinegar.
3. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until all two tablespoons of vinegar, and all of the oil are used.
4. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape.

To make the sandwich:

1. Mix the chopped potato and chopped beets together with the mayonnaise sauce.
2. Spread on both slices of bread, put together and press lightly.