directions
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1
Allow ingredients to stand until they become room temperature
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2
Put egg yolks, mustard, salt and pep- per in medium bowl
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3
Whisk to a smooth paste
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4
Add lemon juice and whisk until smooth again
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5
Add olive oil, one drop at a time, while vigorously beating mixture
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6
After 1/4 cup of oil has been added, slowly pour rest of oil in thin stream
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7
Add yogurt slowly while beating. Season to taste
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8
Cover bowl and refrigerate before serving
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9
If sealed air tight, yogurt mayonnaise will keep about one week in refrigerator.
YOGURT MAYONNAISE
ingredients
- 4 egg yolks
- 1/2 tsp. dry mustard
- pinch salt
- pinch freshly ground black pepper
- 1 tsp. lemon juice
- 1 1/4 cups olive oil
- 1 1/4 cups unflavored yogurt