Ensaladilla Rusa With Spanish Mayonnaise - cooking recipe

Ingredients

1 egg yolk
juice of 1 lemon
2 tsp. dry mustard
2 c. oil
dash of salt and pepper
1 egg white (optional)
4 to 5 potatoes, boiled, cooled and cut in tiny cubes
1 c. carrots, diced, cooked and cooled
1 c. peas, cooked and cooled
1 (6 to 7 oz.) can tuna, drained
2 hard-boiled eggs, chopped

Preparation

Whisk egg yolk, lemon juice, mustard and salt and pepper to taste until the mixture has a creamy consistency.
Add oil, drop by drop, whisking continually by hand or in a blender.
Final consistency should be very thick. For the typically Spanish touch, beat an egg white and fold into mayonnaise to make base for Ensaladilla Rusa.