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Mayonnaise (Dupree)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAYONNAISE (DUPREE)
 Categories: Dupree
      Yield: 1 Servings
 
 
        2    whole eggs -- room
  :          temperature
  :          Salt and pepper
      1/8 ts Dijon mustard
        1 c  oil -- room temp or warmer
        2 TB lemon juice
  
  Use oil as needed - from 1/2 cup to 1 cup Lemon juice to taste - from
  2 to 3 tablespoons.
  
  In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon
  each of salt, pepper, and mustard until thick and sticky. Add 2
  tablespoons of the oil, a little at a time, then stir in 1 teaspoon
  of the lemon juice. Add the remaining oil, 1 tablespoon at a time,
  beating after each addition until it is absorbed. When all the oil
  has been absorbed, add the remaining lemon juice to taste and extra
  salt and pepper as necessary.
  
  Makes 1-1/4 to 1-3/4 cups
  
  Recipe By     : Nathalie Dupree, Well-Stocked Pantry
  
  From: Path   Date: Wed, 9 Oct 1996 15:26:55
  ~0700 (P
 
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