• 1 1/4 oz. of Dijon mustard
• 1 tsp of salt
• 1/2 tsp of pepper
• 1/2 tsp of Accent
• 2 tbsp of anchovy paste (Place the anchovies in an electric mixer to make a paste).
• 2 1/2 tsp of garlic
• 2 1/2 tsp of caper
• 1/2 minced cucumbers (Del pickle)
• 2 shallots

• 3 egg yolks (room temperature)
• 19 oz. of oil
• 1 1/4 oz. of lemon juice
• 3/4 oz. of vinegar

1. Mix together all the ingredients

1. Beat the egg yolks in a mixer for about 2 minutes, add the oil slowly but in a constant stream (If you add too fast, the mayonnaise will not thicken properly and become liquid instead). When the mayonnaise has risen, add the lemon juice and the vinegar by stirring continually but slowly in a mixer to whiten.
2. Add the dry ingredients that you prepared in advance.

Keeps for about 15 days.
In any case, the recipe comes from "Au Vieux Duluth" and is not a reproduction; I obtained it from a kitchen employee.