A very versatile recipe, particularly for summer parties- my best cole slaws, potato salads, and pasta salads start with this easy foundation.
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 egg yolk
- 1 whole egg*
- 4 tsp Penzey’s sandwich sprinkle (or 1 teaspoon fine grain salt)
- 1 teaspoon dry mustard
- 1/4 teaspoon sugar
- 2 cups vegetable oil
Add all wet ingredients (except the oil) to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Add additional salt or seasoning if needed. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.
** Yes the eggs are raw- be smart and use high quality eggs. The 2 hours at room temperature after making has been proven to kill off more potential bacteria than going straight to the fridge (per Alton Brown).
Recipe based on Alton Brown’s Good Eats recipe.