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Mayonnaise For Passover

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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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