Recipe - Dutch Mayonnaise

2 Egg yolks
One fourth teaspoon Ground white pepper
One fourth teaspoon Salt
One fourth teaspoon Ground mustard powder
1 cup Canola oil or sunflower oil
1 tablespoon Vinegar; at room temperature

Beat the eggs in a mixing bowl. Add the salt, pepper and mustard powder.
Using an electric mixer, beat the egg yolk mixture at a consistent speed.
Add a little oil and a little vinegar on an alternating basis. If the oil
separates from the mixture, add a touch of warm water. Yield: Approximately
1 cup of mayonnaise.

Formatted by Carol H chussey@synapse.net

Recipe by: Let's Go Dutch Again

Posted to MCRecipe Digest by Carol H chussey@synapse.net on Mar 18, 1998