Cheyenne Mayonnaise |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | |||||||||
| INGREDIENTS: | ||
| 2 eggs | 1-1/2 tsp salt | 1 tsp dry mustard |
| 1/2 tsp paprika | 1/4 cup white vinegar | 2 cups peanut oil |
| 1 | Combine eggs, salt, dry mustard, paprika, vinegar, and 1/2 cup peanut oil in blender container. Cover and whirl on medium-high speed just until mixture is blended. Without turning off blender, immediately pour in remaining 1-1/2 cups oil in a steady stream. If necessary, use rubber spatula to keep mixture flowing to processing blades. |