Ingredients
- 2 egg yolks
- 1/2 teaspoon salt
- 1 tablespoon powered sugar
- 3 tablespoons lemon juice or vinegar*
- 1 1/2 cups oil*
- 1 1/2 tablespoons flour or cornstarch*
- 1 teaspoon dry mustard
- 1/2 cup boiling water
- 2 tablespoons vinegar
- salt
Directions
- Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
- Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
- Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
- Mix the flour, mustard, boiling water and vinegar together until smooth.
- Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
- Slowly add this hot mixture to the mayonnaise and blend well.
- Pour in a container and cool in the refrigerator.
I modified it a bit by adding a couple more tablespoons of powdered sugar, 1/4 tsp paprika, 1/4 tsp garlic salt. It actually turned out tasting pretty close to the original. Not exact, but still good. It took a little time to make, next time I'll wait til the kiddos are fast asleep. I already had a Miracle Whip squeeze bottle in my fridge (empty), so I filled that up with my mixture and had 3 tablespoons left over that wouldn't fit. I like that this saves me a little money by using things I always have in my kitchen, and I know exactly what went into making it!
*I used lemon juice and cornstarch and VEGETABLE oil (I read where olive oil makes it turn out wrong).
Also today's my birthday. So I am going to attempt to make a Boston Cream Pie from scratch! I'll let you know how it goes and if it's a keeper in my recipe collection! Hurray for pie :)
Happy Birthday!!!! I hope that your day is wonderful!
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