Mayonnaise

1. COMBINE EGG YOLKS WITH MUSTARD FLOUR, PAPRIKA, SALT, SUGAR, AND VINEGAR IN MIXER BOWL. 2. BEAT AT HIGH SPEED 5 MINUTES OR UNTIL WELL BLENDED AND MIXTURE APPEARS LIGHT AND FROTHY. 3. WHILE BEATING AT HIGH SPEED, SLOWLY 3 CUP SALAD OIL. 4. SCRAPE DOWN BOWL AS OIL DEPOSITS APPEAR ON ITS SURFACE. 5. SLOWLY ADD LEMON JUICE AND VINEGAR WHILE BEATING AT HIGH SPEED. 6. ADD REMAINING OIL AT A SLIGHTLY FASTER RATE. CONTINUE BEATING FOR 3 MINUTES. 7. COVER; REFRIGERATE UNTIL READY TO SERVE. 8. STIR BEFORE USING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE. NOTE: 2. A 6 QT BOWL IS NEEDED FOR THIE RECIPE. NOTE: 3. A BROKEN EMULSION OF MAYONNAISE CAN BE RESTORED BY ADDING GRADUALLY TO A BEATEN EGG YOLK. DO NOT REVERSE PROCEDURE. NOTE: 4. IN STEP 5, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD 1/3 CUP JUICE. Recipe Number: M06300 SERVING SIZE: 1 TABLESPO From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.