| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
tb |
Dijon mustard |
| 4 |
ts |
Garlic powder |
| 1 1/4 |
ts |
Worcestershire sauce |
| 1 1/2 |
c |
Vegetable oil |
| 4 |
tb |
Red wine vinegar |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Parmesan cheese |
| 2 |
ts |
White pepper |
INSTRUCTIONS
Process eggs in food processor for about 3-4 minutes. Add mustard, garlic
powder and worcestershire. Process until well blended. Continue processing
and slowly drizzle in oil. When blended, add vinegar and lemon juice. Blend
thoroughly. Add cheese and pepper. Blend thoroughly.
Makes 4 cups dressing. Can be refrigerated for up to one week. Recipe from
Morton's of Chicago restaurant, adapted for non-anchovy fanciers (if you
want anchovies, substitute like amounts for the worcestershire sauce).
Posted to Kitmailbox by Georgemmmc@aol.com on Apr 24, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”