| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dressing |
8 |
Servings |
INGREDIENTS
| 1 |
|
Whole egg -or- |
| 2 |
|
Egg yolks |
| 1/2 |
ts |
Dry mustard |
| 1 |
ts |
Salt |
| 2 |
tb |
Vinegar |
| 1 |
c |
Salad oil |
INSTRUCTIONS
Put the egg, mustard, salt, vinegar, and 1/4 cup of the salad oil in the
container of an electric blender. Cover container and flick motor quickly
on and off high speed. Remove cover, turn motor on high, and immediately
add the remaining oil in a steady stream. Yield: 1-1/2 cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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