Wayne Gisslen

Emulsified French Dressing

Preparation info

  • 1

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 1

Method

  1. Place the eggs in the bowl of a mixer and beat with the whip attachment until well beaten.
  2. Mix the dry ingredients and add to the bowl. Beat until well mixed.
  3. Turn the mixer to high speed. Very slowly begin adding the oil, as when making mayonnaise.
  4. When the dressing becomes thick, thin with a little of the vinegar.
  5. Gradually beat

Per 1 fl oz (29.57 mL): Calories, 190; Protein, 0 g; Fat, 21 g (100% cal.); Cholesterol, 5 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 110 mg.