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Ingredients
- 2 ounce Pasteurized Large eggs*
- 2 ounce Aged sherry vinegar
- 8 ounce Canola oil
- 2 tsp Dijon mustard
- 1 tsp Sugar
Method
- In a mixing bowl, whip Large eggs till slightly frothy.
- Slowly whisk oil into Large eggs in a slow steady stream till emulsified.
- Add in remaining ingredients and mix well.
- Keep refrigerated till ready to use.
- Yield: 1 1/2 c.
- *RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly.
- Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
