On Mar 30, 4:12*pm, wrote:
> On Mar 29, 12:07*pm, donny > wrote:
>
> > How do you make it? *I'm not looking for the French style of French
> > Dressing, but the North American style i.e. Kraft French Dressing.
> > Emulsified with egg yolk or mustard?
>
> This is from the Silver Palate Cookbook--it sounds like what you're
> looking for.
>
> 2 eggs
> 1/2 cup red wine vinegar
> 1/3 cup sugar
> 1 Tb. Dijon mustard
> 1/2 tsp. salt
> 1 tsp. paprika
> 1 cup vegetable oil
>
> Combine all ingredients except oil in blender jar and blend for a few
> seconds to combine. *With the motor running, dribble in oil gradually.
>
> Refrigerate. *Makes about 2 cups
>
> -Scott

This sounds nice. I'll add garlic. Maybe just a little bit at
first. On second thought I won't. I'll try it as is. Then next
batch maybe garlic. Some other herbs as well?