- 1 egg
- 2 tablespoons [30 g] sugar
- 1 teaspoon [5 mL] dry mustard
- 1/4 cup [60 mL] oil
- 1/2 teaspoon [2.5 mL] salt
- 4 tablespoons [60 mL] cornstarch
- 1 1/4 cups [310 mL] cold water
- 2 tablespoons [30 mL] hot vinegar
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- Transfer egg, sugar, dry mustard, oil and salt into a bowl; do not mix.
- Dilute cornstarch in cold water; heat in the upper part of a double boiler.
- Thoroughly whip cornstarch mixture into egg mixture.
- When mixture is really white, pour in hot vinegar, whipping.
- Cool before pouring into sterilized jars.
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