2 egg yolks
1 1/2 c oil (light olive or grapeseed)
2 T white vinegar
1 t lemon juice
2 T granulated sugar
1 t onion powder
1 t celery salt
1 t dry mustard
1/2 t paprika
1/2 t garlic powder
Place ingredients, in order, in a quart jar. Allow ingredients to settle for a minute before mixing, making sure the yolks are at the bottom of the jar. Use an immersion blender to mix from the bottom up. Chill for at least an hour before using.
***This recipe is from Noreen's Kitchen but there were no pictures so I put it here to be able to pin it on Pinterest.***
