Tuesday, September 13, 2011

French Dressing

This is a lovely French Dressing that has been improved thanks to The Silver Palate Girls. Great on a chef's salad or a Reuben sandwich. Also on french fries and hamburgers says my son.


  • 2      farm fresh eggs (organic if possible)
  • 1/2  cup red wine vinegar
  • 1/3 cup granulated superfine sugar
  • 1      tablespoon prepared Dijon-style mustard
  • 1/2 teaspoon sea salt
  • 1      teaspoon imported sweet paprika (I used Hungarian)
  • 1      cup vegetable oil of choice

  1. Combine eggs, vinegar, sugar, mustard, salt, and paprika in the bowl of a food processor fitted with a steel blade.
  2. Process for 2 minutes, or until sugar is dissolved.
  3. With the motor running, dribble in the oil in a slow steady stream.
  4.  When all the oil is incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning if necessary.
  5. Transfer to a storage container, cover, and refrigerate.
          * About 2 cups

Source: The Silver Palate Cookbook/Adaption by Olinda

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