| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Toronto |
Salads, Dressings, Dkuhnen msn |
8 |
Servings |
INGREDIENTS
| 2 |
cl |
Garlic |
| 2 |
|
Shallots or 1 small onion |
| 1 |
|
Egg yolk |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Capers |
| 2 |
|
Anchovy fillets |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
ts |
Salt |
| 1/4 |
c |
White vinegar |
| 1 |
ts |
Tabasco sauce |
| 2 |
ts |
Worcestershire sauce |
| 3 |
tb |
Cold water |
| 1 |
c |
Olive oil |
INSTRUCTIONS
Put all ingredients except water and oil in blender. If using onion, cut
into chunks before adding. Blend on slow speed one minute then increase to
medium high. Slowly pour in oil. When dressing begins to thicken
gradually add water. Keeps in refrigerator for one day. Makes 2 cups or
enough dressing for a salad to serve 8. Source: The Toronto Star Newpaper,
Chef's Showcase. (From The Corner House Restaurant, 501 Davenport Road,
Toronto.)
Posted to MM-Recipes Digest V3 #207
Date: Wed, 31 Jul 96 21:24:23 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”