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- 2 egg yolks
- 3/4 teaspoon(s) salt
- 1/4 teaspoon(s) ground white or black pepper
- 1/2 teaspoon(s) dry mustard
- 1/2 teaspoon(s) paprika
- 2 tablespoon(s) lemon juice or wine vinegar
- 1 cup(s) vegetable oil
- All ingredients must be at room temperature. Place all ingredients except juice and oil in blender. cover and blend on low. When mixture is thick and foamy, add 1 tablespoon juice. Add half of the oil, drop by drop. Blend until thick; then run at high speed. Stop occasionally to scrape sides. Add remaining juice and with blender on high, slowly pour in remaining oil. Cover tightly and refrigerate; use within 1 week. YIELD: 1 cup.
This recipe is a personal recipe added by PharStarr and has not been tested or endorsed by MyRecipes.
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