Dijon mustard dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Olive oil |
| ⅛ | cup | Red wine vinegar |
| 1 | teaspoon | Oregano; or other herbs |
| 1 | tablespoon | Dijon mustard |
| 1 | pinch | Sugar |
| Freshly-ground black pepper; to taste | ||
| Salt; to taste | ||
Directions
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.