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French Dressing

This is a very different dressing and I tempered my eggs instead of using raw eggs.





List of Ingredients



• 8 egg yolks
  
• 1/2 teaspoon dry mustard
  
• 3 cups olive oil
  
• 3/4 cup red wine vinegar
  
• 1/2 teaspoon Worcestershire sauce
  
• salt and pepper
  






Instructions



1. Beat the egg yolks in a stainless steel bowl until foamy and slightly thickened. Mix in the dry mustard. Add 1 cup of the oil, whisking constantly, then whisk in 1/4 cup of the vinegar. Add the remaining oil and vinegar 1/3 at a time, alternating the 2 ingredients. Stir in the Worcestershire and season to taste with salt and pepper. Referigerate the dressing for 2 hours before serving.
   
2. Yields 5 cups.
   






Final Comments


To temper my eggs, I put my pan over hot boiling water and kept whisking until the mixture was hot to the touch. Do not get too hot though, as the eggs will harden and then not mix with rest of the ingredients.