| 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 [email protected] on Apr 24, 1997
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