Total Time
15mins
Prep 15 mins
Cook 0 mins

very tasty salad dressing that keeps nicely in the fridge for up to 2 weeks. you can use other vinegars, I like using balsamic.

Ingredients Nutrition

Directions

  1. process egg, mustard, vinegar and herbs until well blended.
  2. Add oil in a slow steady stream while the motor is running and blend to a creamy consistency.
  3. season to taste.
Most Helpful

This is a very thick dressing that was wonderful served on a salad. I think it would also be very good as a spread on sandwiches or even a topping for baked fish. The herb was fresh Italian oregano and was reduced to 1/2 cup. Made for *Aussie Swap #19*

PaulaG August 08, 2008