Beazell's Cook Book

Homemade Mayo & Tartar Sauce by Dianne Swiber

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2 egg yolks, room temp
1 whole egg room temp
1 tbs lemon juice
1 tsp Dijon mustard
1 1/2 cups oil
1 tbs Beazells

Put all ingredients except oil in food processor, blend for 30 seconds. With processor still running, add oil gradually, about an ounce at a time. Blend for 2 more minutes and let thicken. Makes 2 cups mayo.


Tartar Sauce by Dianne Swiber

1 cups mayo
Add 1/4 cup dill pickle relish
2 tsp. minced capers 
4 tsp green onions
1 tsp Dijon mustard 

Mix well and refrigerate.

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