Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of mayonnaise is desired, continue to add oil, lemon juice and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
|
|
