Vinegar Free Salad Dressing Version 2

Hi All.  Happy 4th of July for those of you in the United States.  I have been slow to post because I am enjoying the wonderful company of family.  I decided to look up the other version of salad dressing based on one that I had originally purchased that later could not be used because it contained citric acid.


3 small shallots                          1 small bunch chives (chopped) = about a cup

1/3 cup lemon juice                  1/3 cup water

1 clove garlic                               1 tsp. salt

1/8 tsp. sugar                              1/8 tsp. mustard powder

1/2-1 tsp. pepper                       1 coddled egg

oil of choice

Put  all ingredients except oil in blender on high.  Pour in oil until you cannot see the motion of the blender.  This makes not quite a quart.

To be safe using the egg, I coddle it.  To coddle an egg, place a room temperature egg in a cup.  Pour boiling water over the egg and let it sit for a minute to a minute and a half.  Cool the egg slightly and crack into the blender.

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