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.