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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This his wife's recipe. It is made in a mixer. I would use an extra-large or jumbo egg because of the amount of oil. If you are concerned about raw eggs, use a pasteurized egg. Ingredients:
1 whole egg |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 teaspoon sugar |
1 teaspoon dry mustard |
2 tablespoons wine vinegar |
2 cups olive oil |
Directions:
1. Combine egg, salt, pepper, sugar, mustard and vinegar in the bowl of a mixer.
2. Beat at high speed until thoroughly combined, about 1 minute.
3. With mixer running, slowly begin to add the oil, a few drops at a time.
4. Continue beating and adding oil very slowly until all the oil has been incorporated.
5. Cover and refrigerate.
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