Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Whole egg yolk |
| 1 tablespoon | Water |
| 1 tablespoon | Dijon mustard |
| 2 tablespoons | Garlic -- minced |
| ½ teaspoon | Salt |
| 1 teaspoon | Pepper |
| ½ teaspoon | Dry mustard |
| 2 teaspoons | Oregano |
| ½ teaspoon | Sugar |
| ⅓ cup | Red wine vinegar |
| 1 cup | Olive oil |
Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the oven 5 seconds. Whisk with a clean whisk, cover and let sit 1 minute.
In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend.
Slowly add the olive oil, processing until emulsified. Set aside.
Makes 1½ cups.
Recipe By : Cucina! Cucina! From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500