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Posted by LladyRusty at recipegoldmine.com 6:17:11am 5/26/03
Source: Houlihan's Restaurant Group, Kansas City, Missouri - Restaurants
& Institutions Recipe Book
1 3/4 cups pasteurized egg yolks
1/4 cup granulated sugar
2 tablespoons plus 2 teaspoons salt
2 tablespoons plus 2 teaspoons dry mustard
3 quarts plus 2 cups salad oil
1 cup white vinegar
1/2 cup fresh lemon juice
Combine egg yolks, sugar, salt and dry mustard in mixer bowl; mix for 1 minute
on low speed with balloon whip. Scrape down sides with spatula; make sure all
dry ingredients are dissolved.
With mixer on high speed, alternate slowly, drizzling oil and vinegar into
mixture. Alternate oil and vinegar 4 times throughout mixing.
With mixer still running, add lemon juice. Cover, label, date and refrigerate.
Yield: 1 gallon
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