Try this dressing over a tossed salad topped with steamed shrimp or poached salmon.
Makes about 2 cups
1 Egg
1 1/2 cups Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Red wine vinegar
1 1/2 Tablespoons Dijon mustard
1 teaspoon Lemon juice
1 1/2 teaspoons Dill
1 teaspoon Worcestershire sauce
1/4 cup Cream
Salt and pepper to taste
Add the egg to a food processor. Blend for one minute.
Slowly add the oil. Add the remaining ingredients and blend well. Refrigerate.
Makes about 2 cups
1 Egg
1 1/2 cups Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Red wine vinegar
1 1/2 Tablespoons Dijon mustard
1 teaspoon Lemon juice
1 1/2 teaspoons Dill
1 teaspoon Worcestershire sauce
1/4 cup Cream
Salt and pepper to taste
Add the egg to a food processor. Blend for one minute.
Slowly add the oil. Add the remaining ingredients and blend well. Refrigerate.