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.
LEMON AND CHIVE SALAD DRESSING
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.