| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Lemon juice |
| 1 |
|
Egg yolk |
| 2 |
|
Anchovy fillets |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
Salad oil |
INSTRUCTIONS
COMBINE ALL INGREDIENTS except the oils in a blender or food processor and
blend until mixed. Running your machine on low to medium speed, slowly add
the oils in a steady stream until incorporated. (NOTE: If dressing becomes
too thick after the oils are added, thin it out with up to 2 tablespoons
water). Makes 1 1/2 Cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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