2 hard cooked egg yolks
1/2 cup peanut oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely minced lemon zest (lemon peel)
1 teaspoon confectioners' sugar
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper (or black)
1/8 teaspoon sea salt
1 teaspoon fresh parsley, minced
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1 tablespoon green bell pepper, finely chopped
1 tablespoon pimientos, finely chopped
1 tablespoon pickled beets, finely chopped
1 tablespoon walnuts, finely chopped

Into a pint size jar, press egg yolks through a fine mesh sieve. Add oil, lemon, vinegar, sugar, salt and pepper. Cover jar and shake well until combined. Add remaining ingredients and shake again. Refrigerate until ready to serve over your favorite salad ingredients.

Alternative method: Put all ingredients (up to the dashed lines-the first 10 ingredients) into a blender and process for 1 minute. Add the last 4 ingredients and just shake; pour into jar. Cover and efrigerate.

The Abnaki people are Native Americans living near the border of Maine, and this is a recipe which finds its origins in the New Brunswick area.

Submitted by: CM