Step 1: With mixer blend egg yolks, salt, sugar, and first measure of vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. (I use my Bosch mixer with the wire whips and keep it running while I add the ingredients.) Add remaining oil, in a drizzle, being careful to blend each addition before adding more oil. When all oil has been added, add remaining vinegar.
Step 2:
Put the remaining ingredients in a saucepan and slowly cook to a smooth paste. Add this hot mixture to the step one mixture and blend well. Pour into pints or quart bottle and keep in refrigerator. Makes about 1 quart.
Ingredients
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Step 1
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4 egg yolks
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1 teaspoon Salt
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2 tablespoons sugar
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2 tablespoons Vinegar or Lemon Juice
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1 cup salad oil
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2 cups salad oil
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4 tablespoons Vinegar or lemon Juice
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Step 2
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2 teaspoons dry mustard
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1 teaspoon Salt
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2 tablespoons Cornstarch or 3 T. Flour
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1 cup boiling water
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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