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Ingredients
- 2 c salad oil, divided
- 1/2 t dry mustard
- 1/2 t salt
- dash ground pepper
- 2 egg yolks
- 1/4 t lemon extract
- 2 T water
Details
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
Pour 1/4 c salad oil in a small bowl and pour 1 3/4 c of oil in another.
Set aside.
In a small bowl, combine the mustard, salt and pepper. Add egg yolks and beat with electric mixer until blended. Add the one one teaspoon at a time from the dish with the quarter cup of oil, while beating constantly. When that is gone, add the rest of the oil in a thin, steady stream while continuing to beat. Beat in lemon extract and water last. Store in refrigerator up to 4 weeks.
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