| Recommended By Chef |
| 0:15 To Prep |
| To Cook |
| 4 Servings |
| Tips About Recipe |
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1 Comments
1 large egg or 2 egg yolks
1 tbsp white vinegar
1 tbsp lemon juice
½ tsp dry mustard
¼ tsp sugar
¼ tsp ground white pepper
¼ tsp salt
1 cup vegetable or canola oil
METHOD:
Blend all the ingredients, except the oil, in a blender until smooth.
With the machine running, add the oil very slowly in a steady stream, until the mixture is well combined and thickened. Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight-fitting lid for 3-4 days.
Posted By:
Bushra jawed, Hydrabad