| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
(scant) pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
ds |
Tabasco |
| 1/4 |
c |
Red wine vinegar |
INSTRUCTIONS
This recipe originally came from Pietro Restaurant, 535 Washington Street,
San Francisco. My husband's aunt passed it on to me.
Put all ingredients into mixing bowl. Beat well for 5 minutes, then slowly
pour in 1 cup olive oil and 1 cup corn oil.
Variations:
1/3 - keep as plain
1/3 - add 1 or 2 cloves crushed garlic
1/3 - add chopped nuts
Posted to EAT-L Digest 23 November 96
Date: Sun, 24 Nov 1996 09:26:04 -0800
From: Pat Burrows <nomad@NETROVER.COM>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”