| 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>
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