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Ingredients
- Â Â Make 2 c. of dressing
- 2 x egg yolks at room temperature
- 3 Tbsp. cider vinegar
- 1 c. salad oil
- 1/4 c. cider vinegar
- 1/4 c. clover honey
- Â Â Salt and white pepper
- Â Â Dash of Worcestershire sauce
- Â Â Dash of warm pepper sauce
- 1 Tbsp. celery seeds
Directions
- I learned to make this dressing years ago in a Professional Techniques class at the Cooking and Hospitality Institute of Chicago (CHIC). It's so good you could almost eat it with a spoon. You'll find it on my Shafafa Cole Slaw (Recipe above), but I think you'll discover many dishes it can enhance.
- 1. In a food processor fitted with the metal blade, place the egg yolks and 3 tbsp. vinegar. With the machine running, gradually drizzle the salad oil through the feed tube till the mix is emulsified into a mayonnaise.
- 2. Add in the remaining ingredients and process till well blended. The dressing will thin out considerably. Chill for at least two hrs to let the flavors come together.
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