Creamy Garlic Salad Dressing
Published in: Dallas Morning News
2 eggs (see note)
3 tablespoons sugar
2 teaspoons dry mustard
1 tablespoons garlic powder
2 teaspoons salt
1 teaspoons Worcestershire sauce
1 teaspoons A-1 sauce
1/2 teaspoons white pepper
2 2/3 cup vegetable oil
4 teaspoons lemon juice
2/3 cup water
Place eggs, sugar, mustard, garlic powder, salt, Worcestershire, A-1 and
pepper in the large bowl of an electric mixer. Beat on the highest speed.
When ingredients are blended and slightly thickened, turn the mixer to
low speed and gradually add the oil, then the lemon juice and finally
water to
make a creamy dressing. Chill thoroughly. Makes about 11/2 pints.
Note: To avoid salmonella risk, use pasteurized eggs or an egg substitute
such as Egg Beaters.
Exported from A Cook's Books -- Recipe management for Macintosh
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