INGREDIENTS

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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