Wednesday, June 24, 2009


This is another old recipe from my childhood in Southern Indiana.

2 cups sugar (NOTE: Diabetics can use Splenda in these modern days!)
1 tsp prepared mustard
2 tbsp flour
1 tsp salt
1 tsp pepper
3 eggs, lightly beaten
2 tbsp butter
1 cup vinegar
1 cup boiling water

In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely.

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