| 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>
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