Sunday, August 28, 2005

Herb Vinaigrette

1 egg
1 c. corn oil or subsitute
1/2 c. wine vinegar
1 tsp.each salt and pepper
1/2 tsp. minced garlic
2 Tbs. each minced parsley and dill
1 Tbs. minced fresh basil or 1 tsp. dried

Whiz the egg in a food processor or blender
or whisk by hand until light-colored.
Gradually add the oil so that it is well blended.
Add the remaining ingredients.
Chill before using and store
in the refrigerator.

From the Frog and Commissary Cookbook.

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