| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Salad, Dressings | 1 | Servings |
INGREDIENTS
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Paprika |
| 1 | ds | Ground red pepper |
| 2 | Egg yolks | |
| 2 | tb | Vinegar |
| 2 | c | Oil |
| 2 | tb | Lemon juice |
INSTRUCTIONS
In a small mixer bowl combine mustard, paprika, red pepper, and 1 teaspoon salt. Add egg yolks and vinegar; beat mixture at medium speed of electric mixer till combined. Add the oil, 1 teaspoon at a time, beating constantly. Continue adding oil 1 teaspoon at a time and beating mixture till 1/4 cup oil has been added. While continuing to beat, add the remaining oil in a thin, steady stream, alternating the last 1/2 cup oil with the lemon juice. Store for up to 4 weeks in a tightly covered jar in the refrigerator. Makes about 2 cups. Creamy Fruit Dressing: Prepare mayonnaise above. Combine 1 cup mayonnaise with 1 cup dairy sour cream, 1 1/2 teaspoons shredded orange peel, 3 tablespoons orange juice, and 4 teaspoons sugar. Makes 2 1/4 cups. Herb Dressing: Prepare mayonnaise above. Combine 1 cup mayonnaise with 2 tablespoons finely chopped onion, 1 tablespoon lemon juice; 1 tablespoon dry sherry, 1 clove minced garlic, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon dried mixed crushed salad herbs (I use italian herbs: i.e., basil, marjoram, oregano, bay leaves, rosemary). Makes 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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