Return to Content

Hancock Dressing

by

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111