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Hancock Dressing

Hancock Dressing
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Yield: Makes 1 quart

"So many guests enjoy the mild anchovy flavor of this, our house dressing. Makes enough to share as a special gift to a friend. It stores well, covered, in the refrigerator." --The John Hancock Inn, Hancock, New Hampshire

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  • 4 eggs
  • 3 cups salad oil
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 2 ounces anchovies, finely chopped


Using a mixer or hand blender, whip eggs until light and frothy. Slowly add the oil. Combine remaining ingredients and then add slowly to oil mixture.
Updated Wednesday, September 17th, 2008

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