Assemble these supplies:
- 2 egg yolks
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 cup olive oil
- 1 tablespoon vinegar (or
- 1/2 tablespoon lemon juice)
Steps in preparation:
- Mix the egg yolks, salt, and mustard in an electric mixer or blender at lowest speed.
- Add olive oil according to the preceeding "Cocktail Dip" recipe.
- When smooth and creamy, blend in the vinegar or lemon juice.
- Refrigerate at least an hour before serving.
- Use as a dip for chips or raw vegetables.
- MAKES 1 1/2 CUPS.
0 comments:
Post a Comment