Retro French Dressing
Recipe: #10009
July 06, 2013
Categories: Eggs, Authentic, French, 5-Minute Prep, Gluten-Free, Sugar Substitute, Oil, Salad Dressing, more
"Classic French dressing, the way it used to be made before ketchup was dumped into everything. It's the way I learned to make it way back when. It is more like the older "orange" French dressings, but not too orange. The egg is optional but does help to stabilize the dressing. If you omit that, just shake up the dressing again just before you pour it. Use sugar if you don't like Splenda."
Ingredients
Nutritional
- Serving Size: 1 (33.7 g)
- Calories 156.9
- Total Fat - 17.1 g
- Saturated Fat - 2.4 g
- Cholesterol - 16.4 mg
- Sodium - 123.2 mg
- Total Carbohydrate - 0.3 g
- Dietary Fiber - 0.1 g
- Sugars - 0.2 g
- Protein - 0.6 g
- Calcium - 3.9 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In the small bowl of your food processor, pulse the egg egg until frothy, then add vinegar, salt, paprika, Splenda, and mustard and pulse again; slowly pour oil through chute while processor is on, until it is emulsified.
Tips
No special items needed.