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- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/4 tsp. paprika
- dash cayenne pepper
- 2 egg yolks (room temperature), lightly beaten
- 2 T. white wine vinegar
- 2 cups salad oil (canola, corn or safflower)
- 2 T. freshly squeezed lemon juice
- 1/2 T. hot water
Combine dry ingredients; blend in egg yolks thoroughly. Add vinegar, and mix well. Drizzle in salad oil, beating constantly with an electric mixer until 1/4 cup has been added. Alternate the last 1/2 cup of oil with lemon juice. Beat in 1/2 tablespoon of hot water to cut the oily appearance. Store in the refrigerator; use within two weeks.
Vary this recipe by folding three to four cloves of finely chopped garlic and 2 to 3 tablespoons of chopped fresh parsley into the finished mixture. Alternatively, use 2 to 3 tablespoons chopped fresh garlic scapes instead of garlic cloves.
Makes 2 cups.
Note: The USDA advises caution in consuming raw eggs, due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, be sure to use fresh, clean eggs.