| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Dressing |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg yolk |
|
|
Salt; if desired |
|
|
Freshly ground pepper |
| 1 |
ts |
Imported mustard; such as Dijon or Dusseldorf |
| 1 |
ts |
Vinegar or lemon juice |
| 1 |
c |
Peanut; vegetable, or olive oil |
INSTRUCTIONS
1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to
taste, mustard, and vinegar or lemon juice. Beat vigorously for a second
or two with a wire whisk or electric beater.
2. Start adding the oil gradually, beating continuously with the whisk or
electric beater. Continue beating and adding oil until all of it is used.
Yield: About one cup.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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