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Herb Sauce for Fondue

2 egg yolks
2 tablespoons lemon juice
1 teaspoon salt
freshly ground black pepper
1 1/2 cups salad oil
1/2 cup chopped chives
1/2 cup chopped fresh parsley
1 tablespoon grated onion

Beat egg yolks until frothy. Beat in lemon juice, salt and pepper.
Beat in the oil, about a teaspoonful at a time, until about one
half cup has been added. Then add the rest of the oil, about a
tablespoonful at a time, beating until the mayonnaise is thick.
Stire in chives, parsley and onion. Chill until ready to serve.

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