| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dressing |
12 |
Servings |
INGREDIENTS
| 1 |
|
Whole egg |
| 2 |
tb |
Lemon juice; strained |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Paprika |
| 1 |
ds |
Cayenne pepper |
| 1/2 |
ts |
Salt |
| 1 |
c |
Salad oil plus |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
In blender, put egg, lemon juice, mustard, paprika, cayenne pepper, salt
and 1/4 of the salad oil. Turn on blend. Pour the remaining 3/4 cup of oil
in a steady stream into blender while mixing. Refrigerate. Yield: 1-1/4
cups.
For Basil Mayonnaise add 1/4 cup fresh basil, 1 teaspoon lemon juice to 1
cup mayonnaise and blend. This is excellent served with fresh sliced
tomatoes, grilled fish or on turkey sandwiches.
KENAN KEYES (MRS. GRIFF)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”