Try this dressing over a tossed salad topped with steamed shrimp or poached salmon. Makes about 2 cups 1 Egg 1 1/2 cups Olive oil 1/2 teaspoon Garlic, minced 1 Tablespoon Red wine vinegar 1 1/2 Tablespoons Dijon mustard 1 teaspoon Lemon juice 1 1/2 teaspoons Dill 1 teaspoon Worcestershire sauce 1/4 cup Cream Salt and pepper to taste Add the egg to a food processor. Blend for one minute. Slowly add the oil. Add the remaining ingredients and blend well. Refrigerate. Enjoy |