Category: Salads

3 tbsp Evaporated milk

1/4 tsp Salt

1/4 tsp Paprika

1/4 tsp Prepared mustard

1 pinch White pepper

1/2 cup Vegetable oil

4 tsp Lemon juice

Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato salad.



Combine in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator.



From Joy of Cooking printed 1983. Shared by Elizabeth Rodier