- 1
Ingredients
- 1 egg yolk
- 1/4 teaspoon dry mustard
- 5 teaspoons white vinegar
- 4 teaspoons sugar
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/4 teaspoon bottled lemon juice
- 1 cup canola oil
- pinch paprika
- pinch garlic powder
Preparation
Step 1
1. Whik the egg yolk by hand for 15 seconds.
2. Combine vinegar, sugar, salt and lemon juice in a small bowl or glss measuring cup. Stir until salt and sugar is dissolved. Add half of this solution to the egg yolk and whish for another 15 seconds.
3. Pour canola oil into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the othe. quirt a few drops of oil into the yolk, and whisk, and continue to add oil a litle bit at a time while whisking non-stop. When you are about halfway through the oil, your mayonnaise should be very thick. Whisk in the remaining vinegar solution and add the mustard, paprika and garlic powder. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
4. Put the dressing into an old mayonnaise jar and seal it with a lid. Keep up to 7 to 10 days in your
refrigerator.