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French Dressing
Preparation info
- About
2 cups
- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
From an American family cookbook comes this alternative to the orange horror available on your grocer’s shelf today. We’ve reduced the sugar, and the result is a sweet-tart golden beauty of a dressing that is perfect on a chef’s salad or a Reuben sandwich.
Ingredients
2 ½ cup ⅓ cup
Method
- Combine the eggs, vinegar, sugar, mustard, salt, and paprika in a food processor. Process until the sugar is dissolved, about 2 minutes.
- With the motor running, dribble in the oil in a slow steady stream. When all the oil is incorporated, shut off the motor, scrape down the sides of the processor bowl, taste, and correct the seasoning if necessary.
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