Dill mayonnaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 1 | tablespoon | Dijon mustard |
| 3 | tablespoons | Tarragon vinegar |
| 1 | tablespoon | Granulated sugar |
| 1¼ | cup | Olive oil |
| ¾ | cup | Soybean oil |
| 1 | bunch | Chopped fresh dill leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly-ground white pepper |
Directions
In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously.
Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days. This recipe yields 2 cups.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.