Serves: 5
Total Calories: 384
Yield: 1 1/4 - 1 3/4 cups
Beat eggs in cool deep mixing bowl with wire whisk, or electric hand mixer, or in a blender until smooth. Add lemon juice, mustard, salt, and paprika, mixing well. Now is the tricky part. Gradually add oil, drop by drop, until mixture begins to come together. You can add oil a little faster at this point, stopping to scrape down sides of bowl until all is used. Beat until thickened. Refrigerate.
Editor's Extra:
You may substitute 1 teaspoon Dijon mustard for dry mustard, if desired.
This Mayo My Way recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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