Title: Italian Vinaigrette
Categories: Edith - lik, Edith - try, Sauces/mari
Yield: 16 Servings

1 Whole egg yolk
1 tb Water
1 tb Dijon mustard
2 tb Garlic -- minced
1/2 ts Salt
1 ts Pepper
1/2 ts Dry mustard
2 ts Oregano
1/2 ts Sugar
1/3 c Red wine vinegar
1 c Olive oil

From: Edith Russo

Date: Sun, 19 May 1996 09:24:33 -0700

Combine the egg yolk and water in a small bowl and whisk well. Cover the
bowl with a small plate and microwave on high for 10 seconds, or until the
mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a
clean whisk. Cover and return to the oven 5 seconds. Whisk with a clean
whisk, cover and let sit 1 minute.

In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry
mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly
add the olive oil, processing until emulsified. Set aside.

Makes 1 1/2 cups.

Recipe By : Cucina! Cucina!

Posted to Master Cook Recipes List, Digest #90