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3 egg yolks 1/4 c. vinegar or lemon juice 1 tsp. salt 1/4 tsp. dry mustard 2 c. salad oil In a small bowl with mixer at medium speed, beat egg yolks, vinegar or lemon juice, salt and mustard 2 minutes. Continue beating while gradually adding 1/2 cup oil, about 1/2 teaspoon at a time, until thick and smooth. Continue beating. Add remaining 1 1/2 cups oil, 1 tablespoon at a time, until mixture is thick and creamy. Cover and refrigerate. Yields 2 1/2 cups. Blender Mayonnaise: In a covered blender container at low speed, blend first 4 ingredients 1 to 2 seconds until thoroughly mixed. Remove center of cover (or cover) and, at low speed, very slowly pour oil in a steady stream into blender; continue blending just until mixed. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |