Italian vinaigrette

Yield: 16 Servings

Measure Ingredient
1 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

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