Mayonnaise For Passover

Some of us, over the duration of our lives, have been shaken to the foundations by this truth of God’s sovereignty over man’s belief and unbelief. We have run from it, pretended it wasn’t there, argued against it, wept over it, and finally bowed our heads and hearts before it, and then discovered it to be one of the most deep and firm and precious foundation stones in the house of our fragile faith. We see now, with trembling joy, that without it we would not have believed, and we would not endure to the end and be saved.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish	Passover, Salad dress	1	Batch

INGREDIENTS

1	T	Lemon juice
1	t	Salt
1	t	Sugar
	ds	Pepper
2		Egg yolks
1 3/4	c	Oil
2	T	Cider vinegar
1	T	Lemon juice

INSTRUCTIONS

1997    
In cold bowl, beat lemon juice, salt, sugar and pepper. Beat in egg
yolks. Beat in oil, drop by drop, until 1/2 has been used. Continue  to
slowly beat in remainder of oil. When mixture is thick, beat in
vinegar and lemon juice, alternaely with oil until all are used.  Store
in door of refrigerator so that the cold won't separate the
mayonnaise.  Source: Torah Prep High School for Girls Passover Booklet
The eggs are usually 'cooked' with the vinegar and lemon.  Posted to
JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16,

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