4 pasteurized egg yolks 1/2 tsp pepper 5 tsp prepared mustard
| 1 tbsp sugar 1 tsp salt 2 tbsp vinegar
| 2 tsp dried or cherry tomatoes 1/2 cup minced fresh dill 1 cup chilled salad or olive oil
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30 minutes before serving, in medium bowl place egg yolks. Then with electric mixer at medium speed, beat in mustard, salt, dill, pepper and sugar. Blend well. Add salad oil 1 tbsp at a time while continuing to beat. When done and sauce is thick, slowly add vinegar. Refrigerate covered until serving time.
Makes: 1 2/3 cup
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