Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 egg yolks
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • Pinch of cayenne pepper
  • ¼ cup wine vinegar or lemon juice
  • 1 cup olive oil
  • 1 cup salad oil


    1. Beat the egg yolks until thick and lemon colored. Add seasonings and half of the vinegar; beat well.

    2. Mix the oils and add, while beating, drop by drop at first and then in a gradually increasing amount as mixture thickens. Do not overbeat.

    3. Slowly add the remaining vinegar and beat well. Chill.

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