Atlanta Fish Market Salad Dressing


1/4 cup chopped shallots 3/4 cup red wine vinegar 1 pasteurized egg 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon Dijon mustard 1 tablespoon honey 3 tablespoons (1 ounce) freshly squeezed lemon juice 10 shakes Tabasco 1/2 tablespoon salt 1/2 teaspoon black pepper 1 1/2 cups olive oil 3/4 cup canola oil


In A Food Processor Or Container, Combine Shallots, Vinegar, Egg, Oregano, Basil, Mustard, Honey, Lemon Juice, Tabasco, Salt And Pepper. With The Motor Running Or While Mixing, Slowly Add Olive And Canola Oils To Form An Emulsion.

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