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Old Tavern House Dressing

by

Yield: Makes 1-1/2 cups

"We have been asked for this recipe hundreds of times but it has never been given out before. Eggs, oil, and mixer pans must be at room temperature. If a blender is used, substitute whole eggs for the yolks." --The Old Tavern, Grafton, Vermont

Ingredients:

  • 2 egg yolks
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar
  • 1 cup light salad oil (divided)
  • 2 tablespoons vinegar
  • 4 tablespoons lemon juice
  • 1 tablespoon freshly minced onion
  • 1 clove garlic, minced
  • 2 teaspoons celery seed
  • Dash Tabasco

Instructions:

Beat egg yolks until lemon color, then add next 4 ingredients. Beat in 1/2 cup salad oil very slowly until mixture begins to thicken. Mix vinegar and lemon juice together and alternate adding, drop by drop, with second 1/2 cup of oil. Add the onion, garlic, celery seed, and Tabasco, stirring. Thin dressing, if necessary, with light cream.
Updated Wednesday, September 17th, 2008
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