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.

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