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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I found this recipe in a July 1981 issue of Bon Appetit. It was in a section featuring picnics- this is from the menu for an All American Picnic and uses a homemade mayonnaise. It's great with fried chicken, slaw and baked beans! Ingredients:
3 egg yolks, room temperature |
1 tablespoon dijon mustard |
1 tablespoon wine vinegar or 1 tablespoon cider vinegar |
1 cup light olive oil |
1/2 cup vegetable oil |
salt & freshly ground black pepper |
2/3 cup minced fresh dill |
6 lbs red potatoes, boiled, peeled (optional) |
2/3 cup diced red onion |
fresh dill sprig (garnish) (optional) |
Directions:
1. Combine yolks,mustard and vinegar in processor or blender and mix until thick and smooth, about 2 minutes.
2. With machine running, gradually add oils through feed tube in slow steady stream, stopping machine occasionally to be sure oil is being absorbed (add 2 tablespoons very hot water if mixture begins to separate), until mayonnaise is very thick.
3. Season to taste with salt and pepper.
4. Transfer to large container and blend in dill.
5. Gently fold in potatoes and onion, coating well.
6. Refrigerate overnight.
7. Garnish with fresh dill sprigs before serving, if desired.
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