| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Niger |
Tamwt01 |
1 |
servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
tb |
Dijon mustard |
| 3 |
tb |
Tarragon vinegar |
| 1 |
tb |
Granulated sugar |
| 1 1/4 |
c |
Olive oil |
| 3/4 |
c |
Soybean oil |
| 1 |
bn |
Chopped fresh dill leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground white pepper |
INSTRUCTIONS
In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with
whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking
constantly. As mayonnaise begins to thicken, add oils more generously.
Whisk in dill, salt, and pepper. Adjust seasonings and store in
refrigerator up to 4 days. This recipe yields 2 cups.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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