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hahabogus

whaler > wrote in news:787b0e83-398a-4813-97c2-
:

> 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?
>

1 egg to 1 1/2 cups oil makes the basics for mayo...so I'd cut back to
one egg. That is unless you like really thick dressing.

--

The beet goes on -Alan