|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
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