VINEGAR EGG RECIPES

Steps:

• In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.n
• Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)n
• Roll out on lightly floured pastry cloth with cloth covered roller.n
• Brush the crust with milk and sprinkle with sugar before baking.n

Steps:

• 1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.