| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad, Dressings | 1 | Servings | |
INGREDIENTS
| 1 | lg | Egg |
| 1 | tb | Vinegar |
| 1/2 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 1/8 | ts | Paprika |
| ds | Ground red pepper | |
| 1 | c | Oil; divided |
| 1 | tb | Lemon juice |
INSTRUCTIONS
In a blender container combine egg, vinegar, salt, dry mustard, paprika, and red pepper. Cover; blend about 5 seconds. With blender running slowly, gradually add 1/2 cup oil. (When necessary, stop blender and use a rubber spatula to scrape sides down.) Slowly add lemon juice. Gradually add remaining oil with the blender running slowly. Store for up to 4 weeks in a tightly covered jar in the refrigerator. Makes about 1 1/4 cups. Recipe By : Better Homes & Gardens New Cookbook, 1987 Posted to EAT-L Digest 21 October 96 Date: Mon, 21 Oct 1996 21:36:10 -0700 From: Matt Crapo <olymatt@IX.NETCOM.COM>
A Message from our Provider:
“God: the most lovable person in the universe”