Name: The Best Mayonnaise and Variations
Ingredients: 2 Eggs; 1 1/2 ts Sugar; 2 tb White vinegar; 2 tb Fresh lemon juice; 1 ts Dry mustard; 1 ts Salt; 2 c Corn oil

I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Food proces, Posted to r, Salad dress	40	Servings

INGREDIENTS

2		Eggs
1 1/2	ts	Sugar
2	tb	White vinegar
2	tb	Fresh lemon juice
1	ts	Dry mustard
1	ts	Salt
2	c	Corn oil

INSTRUCTIONS

Put all the ingredients and 2/3 cup of oil in the completely dry processor
bowl. Process about 5-10 seconds. With processor running, add remaining 1
1/3 cups of the oil. Process only until the mixture is thick and smooth
(about 10 to 15 seconds.)
Variations: Dill Mayonnaise (great on cold salmon) Add 4 tablespoons of
chopped fresh dill to basic mayonnaise recipe.
Hot Herbed Mayonnaise: Good with vegetables, especially artichokes. Warm
mayonnaise in top of double boiler. Stir in *finely* chopped fresh
tarragon, and/or chervil, and/or parsley, and/or chives. (Soak dried herbs
in a little lemon juice if no fresh are available.) Serve from a warmed
bowl. (It can also be served cold.)
Recipe by: Catherine Harris: Cash From Your Kitchen
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
5, 1998

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