 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I had several left over egg yolks so I thought I would give this a try. I was pleased with the results, very tangy. I also added some parsley and clili. I wanted to keep so I thought I would post it here. This makes a fantastic potato or pasta salad. But remember to keep refridgerated and use within a few days. Ingredients:
4 egg yolks |
1 3/4 cups vegetable oil |
4 tablespoons white wine vinegar |
1 teaspoon salt |
1 teaspoon mustard |
Directions:
1. Combine all ingredients (except oil) in blender and mix.
2. Turn blender to high and drizzle in oil until and emulsion is formed.
3. If too thick, you can thin with a little cream.
|
|