mayonnaise (dupree)

Categories
Dupree
Yield
1 Servings
MeasureIngredient
 2 whole eggs -- room

: temperature

: Salt and pepper

⅛ ts Dijon mustard

1 c oil -- room temp or warmer 2 TB lemon juice

Use oil as needed - from ½ cup to 1 cup Lemon juice to taste - from 2 to 3 tablespoons.

In a small bowl, using a small whisk, beat the eggs and ⅛ teaspoon each of salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of the oil, a little at a time, then stir in 1 teaspoon of the lemon juice. Add the remaining oil, 1 tablespoon at a time, beating after each addition until it is absorbed. When all the oil has been absorbed, add the remaining lemon juice to taste and extra salt and pepper as necessary.

Makes 1-¼ to 1-¾ cups

Recipe By : Nathalie Dupree, Well-Stocked Pantry From: Path <phannema@...> Date: Wed, 9 Oct 1996 15:26:55 ~0700 (P

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