Italian Vinaigrette

Photo: flickr user avlxyz

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Yield:

16.0 servings

Added:

December 10, 2009

Creator:

Anonymous

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Ingredients

1 tablespoon Water

1 tablespoon Dijon mustard

2 tablespoons Garlic -- minced

1/2 teaspoon Salt

1 teaspoon Pepper

1/2 teaspoon Dry mustard

2 teaspoons Oregano

1/2 teaspoon Sugar

cup Red wine vinegar

1 cup Olive oil

Preparation

1

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.

2

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.

3

Makes 1 1/2 cups.

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