|
|
| Ingredients: |
4 egg yolks
1 t. Salt
2 t. Dry mustard
6 T. Vinegar
3 cups salad oil |
3 T. Flour or cornstarch
1 cup boiling water
2 T. Sugar
1/4 cup vinegar
1 T. Salt |
| Cooking
Instructions: |
|
With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator. |
| Additional
Comments: |
| Makes slightly more than 1 quart. |
|
|
|
|
