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Ingredients
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Yield
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1 quart |
1/2 gallon |
1 gallon |
| Sugar, granulated |
1 cup |
2 cups |
5 cups |
| Dry mustard |
2 tsp. |
1 Tbs. + 1 tsp. |
3 Tbs. + 1 tsp. |
| Salt |
1 tsp. |
2 1/2 tsp. |
1 Tbs. + 2 tsp. |
| Garlic powder |
1 tsp. |
2 1/2 tsp. |
1 Tbs. + 2 tsp. |
| Whole celery seed |
1 tsp. |
2 1/2 tsp. |
1 Tbs. + 2 tsp. |
| Cider vinegar |
1 cup |
2 1/2 cups |
5 cups |
| Salad oil |
1 cup |
2 1/2 cups |
5 cups |
| Mayonnaise |
1 cup |
2 1/2 cups |
5 cups |
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Procedure
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- Mix dry ingredients with vinegar.
- Blend oil into mayo with wire whip.
- Blend vinegar mixture into mayo mixture.
- Refrigerate.
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