4 pasteurized egg yolks
2 cups sugar (more or less pending on your taste buds)
6oz lemon juice
1.5 cups salad oil (ie Sterling brand)
Whisk everything together in a med. bowl. Chill for a couple hours. Serve over spinach leaves and strawberries and peanut brittle.
NOTE: Salad oil is lighter then your average vegetable oil. This dressing is suppose to be light and refreshing, not oily.
NOTE II: Add sugar last. I like things more sour so I added less sugar.
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