Post by daw25 on Apr 4, 2003 13:00:57 GMT -6
PA DUTCH MAYONNAISE (Yield approx. 1 pint)
3C Sugar
2Tsp Dry Mustard
2C White Vinegar
2Tsp Salt
4 Eggs well beaten
Thoroughly mix all ingredients.
Bring to slow boil in lightly greased skillet at Med/Low heat.
Simmer approx. 2-4 minutes, whisking constantly.
Remove from stove.
Cool to room temp. for a warm dressing, or refrigerate for later use.
3C Sugar
2Tsp Dry Mustard
2C White Vinegar
2Tsp Salt
4 Eggs well beaten
Thoroughly mix all ingredients.
Bring to slow boil in lightly greased skillet at Med/Low heat.
Simmer approx. 2-4 minutes, whisking constantly.
Remove from stove.
Cool to room temp. for a warm dressing, or refrigerate for later use.