This is so good, you should have it on hand always. Everything from a steamed potato, piece of fish, bacon sandwich and even cold pasta shells can be enhanced with this dressing - it's seriously delicious. Makes 5 cups.
|2||Eggs, large, at room temperature (Main)|
|¼ cup||White wine vinegar|
|2 tsp||Dijon mustard (Main)|
|½ cup||Fresh mint (Main)|
|1 cup||Fresh parsley|
|1 ½ cups||Canola oil|
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- Peel garlic and place into a blender with eggs, vinegar, salt, sugar, mustard, mint and parsley.
- Process and, with motor still running, gradually add the oil until smooth and creamy.
- Keep in an airtight container in fridge till needed. Lasts for 2 to 3 weeks.