• 1 Lg Shallots
  • 7 Cloves of Garlic
  • 1 TBSP Dijon Mustard
  • 1 Egg
  • 1/2 Cup Sherry Vinegar

Blend in Cuisinart until finely chopped.  Slowly emulsify

  • 1/2 cup Olive oil
  • 1/2 cup Corn oil
  • 1/2 cup Hazelnut oil

Season with salt and white pepper and remove from Cuisinart.  Keep chilled in refrigerator.  Excellent dressing for Mixed Greens

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