| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Spreads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
ts |
Red wine vinegar |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
(or less) salt |
| 1/4 |
c |
Olive oil |
| 1 1/4 |
c |
Safflower oil |
INSTRUCTIONS
COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD
SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2
TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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