This dressing has been in my repertoire since early 1990! It is just plain yummy on fresh greens. I have made all sorts of adaptations to the original recipe and they are all, if I may say so, excellent! I am always fond of using fresh herbs, they add such a fresh taste!
Makes Approximately 1 1/4 Cups
½ cup each canola & EVO
1 egg
4 ½ tsp. red wine vinegar
1 ½ tsp. sugar
1 ½ tsp. mayonnaise
1 small clove garlic, smashed
2 tsp. Dijon mustard
1 tsp. dried tarragon, crumbled, or 2 tsp. chopped fresh
¼ tsp. Tabasco sauce
½ tsp dried thyme, or 1 tsp. chopped fresh
1 very small piece of onion
Combine everything in a blender, blend until smooth and light. Place in a jar, chill until ready to use. Dressing will keep 3 days in the fridge.
Phyllis’ Variations on The Dressing:
Use 2 tsp. of balsamic vinegar and 2 ½ tsp. red wine vinegar for the 4 ½ tsp. red wine vinegar
Dried basil and dried oregano for the dried tarragon
Raspberry vinegar for the red wine vinegar, using the thyme & tarragon in the original dressing
