OLIVE OIL MAYONNAISE 2 A: A AB: OK B: OK O: OK

  • 2 egg yolks
    		• A: OAB: NB: NO: O
  • ½ tsp. dry mustard
    		• A: NAB: NB: NO: N
  • ½ tsp salt
    		• A: NAB: NB: NO: N
  • 3 Tbsp. tarragon vinegar
    		• A: AAB: UB: UO: U
  • ½ cups olive oil
    		• A: HBAB: HBB: HBO: HB
    Procedure: Beat egg yolks until thick and lemon colored.Beat in salt, dry mustard, and half of the vinegar. Beating constantly, trickle in 1/3 cup olive oil, add 1/2 t vinegar, and trickle in remaining olive oil. Check for consistency. If the Mayo is too thick, add vinegar drop by drop and mix by hand until the appropriate consistency is achieved. Adjust seasoning.
    Yield: about 1 1/2 cups

    If Mayo curdles, wash beater. Beat an egg yolk until thick in a small bowl. Slowly add curdled mixture, beating constantly, to form a new emulsion. Another egg yolk may be necessary. If so, follow same instructions again!

    Submitted by:
    Michka55@aol.com
    Modified by:
    Judith Manley

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