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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Much like the store-bought version. Ingredients:
4 egg yolks |
1 teaspoon salt |
2 teaspoons dry mustard |
6 tablespoons vinegar |
3 cups salad oil |
3 tablespoons flour or 3 tablespoons cornstarch |
1 cup boiling water |
2 tablespoons sugar |
1/4 cup vinegar |
1 tablespoon salt |
Directions:
1. With mixer blend egg yolks, 1 t. salt., 2 T. sugar, and 2 T., vinegar.
2. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly.
3. Add remaining oil, a little faster but be careful to blend each addition before adding more oil.
4. When all oil has been added, add 4 T. Vinegar.
5. Now put remaining ingredients in a saucepan and cook to a smooth paste.
6. Add this hot mixture to the mayonnaise and blend well.
7. Pour in a container & cool in the refrigerator.
8. Makes slightly more than 1 quart.
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