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. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (908g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3388 (88%)|
|Amt Per Serving||% DV|
|Total Fat 376.4g||502 %|
|Saturated Fat 86.9g||435 %|
|Monounsaturated Fat 151.1g|
|Polyunsanturated Fat 124.5g|
|Cholesterol 6713mg||2066 %|
|Sodium 608.8mg||21 %|
|Potassium 739.1mg||19 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 32g|
|Protein 88g||126 %|
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Calories per serving: 3850
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