Take yolks of two eggs, beat well and add slowly (drop at a time) olive
oil. If your mixture is too thick lighten with dash of lemon or vinegar.
Now into a half pint of this mayonnaise put three tablespoons of Chili
sauce; three tablespoons of Blue Label Ketchup; one tablespoon of
finely chopped pimento; one tablespoon of finely chopped blanched sweet
peppers.
To this add one-half teaspoon of salt—pepper and Hungarian paprika to
taste.
Then add, slowly, Tarragon vinegar to taste—say about one and one-half
tablespoons.
Serve this on shrimps, lobster, lettuce or tomato salad.