| 2 oz Pasteurized eggs* | | 2 oz Aged sherry vinegar | | 8 oz Canola oil | | 2 tsp Dijon mustard | | 1 tsp Sugar |
| | In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. | | Yield: 1 12 cups | | *RAW EGG WARNING | | The American Egg Board states: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella |
|
