Creamy French Dressing



Creamy French Dressing

To avoid any risk of salmonella contamination, you may wish to use pasteurized eggs here. Or simply substitute 2 tablespoons mayonnaise for the egg yolks.

1/4 cup champagne vinegar

1 teaspoon Dijon mustard

2 garlic cloves, smashed with a knife, peeled and minced

1/4 cup minced parsley

2 egg yolks

1 to 2 teaspoons sugar

Salt and freshly ground pepper

1 cup olive oil

Whisk vinegar with mustard, garlic, parsley, egg yolks, sugar and salt and pepper to taste. Refrigerate at least 1 hour for flavors to mature. When ready to serve, gradually whisk or blend in olive oil. Serve immediately. Makes 8 servings.

Per serving: 259 calories (97 percent calories from fat), 28 g fat, (4 g sat fat, 20 g mono fat) 46 mg cholesterol, .7 g protein, 1 g carbohydrates, 0 g fiber, 19 mg sodium.

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