Title: SAFFLOWER MAYONNAISE
  Categories: Spreads
       Yield: 1 Servings
  
       1    Egg
       1 ts Red wine vinegar
       2 ts Fresh lemon juice
       1 ts Dijon mustard
     1/2 ts (or less) salt
     1/4 c  Olive oil
   1 1/4 c  Safflower oil
  
   COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL.  WITH MACHINE
   RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE.
   KEEPS SEVERAL WEEKS. Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED
   MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE
   SERVING.
  
 

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