Yes, you can make your own!
If using a mixer –
½ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon ground red pepper
2 egg yolks
2 tablespoons vinegar or lemon juice
2 cups olive oil
In a small mixer bowl, combine seasonings.
Add egg yolks and vinegar or lemon juice.
Beat on medium speed until combined.
Now comes the tricky part –
With the mixer running, add oil 1 teaspoon at a time until 2 Tablespoons have been mixed in.
Now – slowly add the rest of the oil in a thin steady stream. This should take 5 minutes.
Cover and put in refrigerator.
Stores up to 2 weeks.
Makes 2 cups, or 32 – 1 Tablespoon servings
If using a food processor –
Prepare as above until you get to the oil part.
With the processor running, add oil in a slow steady stream. You will need to stop the processor and scrape the sides with a rubber spatula occasionally.
If using a blender –
1/4 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground red pepper
1 egg
1 tablespoons vinegar or lemon juice
1 cups olive oil
Combine all ingredients except oil. Cover and blend for 5 seconds.
With the blender running slowly, add the oil in a thin steady stream.
You may need to stop and scrape the sides occasionally.
Makes 1 cup, or 16 – 1 Tablespoon servings.
