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4 Egg yolks
1 tb Dijon mustard
3 tb Tarragon vinegar
1 tb Granulated sugar
1 1/4 c Olive oil
3/4 c Soybean oil
1 bn Chopped fresh dill leaves
1/2 ts Salt
1/2 ts Freshly-ground white pepper
In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with
whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking
constantly. As mayonnaise begins to thicken, add oils more generously.
Whisk in dill, salt, and pepper. Adjust seasonings and store in
refrigerator up to 4 days. This recipe yields 2 cups.
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