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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Teak Estate in Montgomery, Texas in 1990. Ingredients:
2 ounces pasteurized eggs |
2 ounces aged sherry vinegar |
8 ounces canola oil |
2 teaspoons dijon mustard |
1 teaspoon granulated sugar |
Directions:
1. Whip eggs until slightly frothy.
2. Slowly whisk oil into eggs in a slow steady stream until emulsified.
3. Add remaining ingredients and mix well then keep refrigerated until ready to use.
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