Subj : St. Guido 05
To   : All
From : Dave Drum
Date : Tue Mar 30 2021 14:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Guido's Salad Dressing
 Categories: Herbs, Sauces, Citrus, Seafood
      Yield: 3 Servings
 
  2 1/2 ts Chopped fresh tarragon
  1 1/2 ts Chopped fresh oregano
      1 sm Fresh bay leaf; chopped
  1 1/2 ts Minced garlic
  1 1/2 ts Fine chopped or ground
           - anchovy
      1 lg Egg
  2 1/2 ts Dijon mustard
  2 1/2 ts Lemon juice
  1 1/2 ts Worcestershire sauce
  2 2/3 c  Oil
  1 1/2 tb Red wine vinegar
  1 1/2 tb Balsamic vinegar
    3/4 ts (ea) salt & pepper; to
           - taste
 
  Using a mortar and pestle, finely grind the tarragon,
  oregano and bay leaf. Add the garlic and grind. Add the
  anchovy and work the mixture until the anchovy is ground
  and mixed with the other flavorings. Remove the mixture
  to a large bowl.
  
  Add the egg to the bowl and beat the mixture well with a
  whisk to combine. Beat in the mustard, lemon juice and
  Worcestershire. Slowly drizzle in the oil, whisking
  constantly to emulsify the dressing.
  
  Whisk in the red wine and balsamic vinegars, then season
  with salt and pepper. Taste, adjusting the seasonings and
  flavorings as desired. This makes a scant three cups
  dressing, which will keep, covered and refrigerated, 3 to
        5    days.
  
  MAKES: 3 cups
  
  RECIPE FROM: https://www.mastercook.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... What the hell is "restricted melt substitute mozzarella cheese"?
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.