· 1 1/2 C. mayonnaise, divided
· 2 T. mustard
· 1/2 C. chopped scallions, divided
· 2 T. flour
· 1 C. milk
· 12 eggs, separated
· 1/2 tsp. salt
· 1/8 tsp. pepper
· Cooking spray
· 1 1/2 C. finely chopped ham
· 1 C. shredded Swiss cheese
· Watercress to garnish (optional)
Combine 1 cup mayonnaise, mustard and 1/4 cup scallions. Mix well and set
aside. Combine remaining mayonnaise and flour. Gradually add milk and beaten
egg yolks. Cook, stirring constantly over low heat, until thickened. Remove from
heat and cool 15 minutes. Beat egg whites until stiff. Fold mayonnaise mixture,
salt and pepper into whites, combining thoroughly. Pour into a 15 x 10−inch
jellyroll pan lined with wax paper coated with cooking spray. Bake at 425ºF for 20
minutes.
Invert on towel; carefully remove the wax paper. Mix the ham, cheese and 1/4 cup
scallions together and spread on the roll. Roll from narrow end, lifting with towel
while rolling. Place on serving dish seam down and top with the mustard sauce.
Garnish with the greenery of your choice. Watercress is especially nice. Yields 6 to
8 servings.
