Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Egg |
½ cup | Olive oil |
⅛ cup | Red wine vinegar |
1 teaspoon | Oregano; or other herbs |
1 tablespoon | Dijon mustard |
1 pinch | Sugar |
\N \N | Freshly-ground black pepper; to taste |
\N \N | Salt; to taste |
Coddle the egg by placing it in a bowl of very hot tap water. Let it stand for about 15 minutes. Place all ingredients in a food blender and mix very well.
This recipe will make ¾ cup of dressing.
Comments: I do many variations on this dressing, such as adding oregano now and then. You can have some fun with your herb ideas as well.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.