June 22, 2018


Dry mustard - 1 tsp
Salt - 1 tsp
Paprika - 1/2 tsp
Egg yolks - 2
Salad oil - 250 ml
Vinegar - 30 ml


  • In a small but deep bowl, mix spices, eggs and half of the vinegar.
  • Add oil one drop at a time, beating constantly; when about 1/3 of the oil has been added, the mixture will begin to thicken indicating that an emulsion has formed.
  • Beat in remaining vinegar and oil in larger portions.
  • Keep in a covered jar in the refrigerator. do not freeze.

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