| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
New England |
Dressing |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Lemon juice |
| 1 |
tb |
Confectioners' sugar |
| 1/2 |
c |
Oil; divided |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Lemon juice |
| 1/2 |
tb |
Onion; minced |
| 1/2 |
|
Clove garlic; minced |
| 1 |
ts |
Celery seed |
| 1 |
ds |
Tabasco |
INSTRUCTIONS
Date: Fri, 03 May 1996 19:04:34 -0700
From: Dan Schamber <dansch@haven.ios.com>
Using BLENDER (if not, then sub yolks for whole eggs), beat eggs. Add
mustard, salt, 1/2t lemon juice and conf. sugar. Beat in 1/4c oil very
slowly until mixture begins to thicken. Mix vinegar and lemon juice
together and alternate adding, drop by drop, with second 1/4c oil. Add
onion, garlic, celery seed, and Tabasco, stirring. Thin dressing if
necessary with light cream. Makes 3/4c S: Best Rs New England Inns
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #125
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
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