My mom has made this salad dressing forever. It's a little time consuming, but worth every second.
It's the best I've ever had anywhere! I'm just learning about this gluten free world and this is a great gluten free dressing! You want to use a regular blender, not a vitamix or any blender that will heat the yokes
2 egg yokes at room temperature
2 cups vegetable oil ( it must be wesson oil)
1 t salt
1 t pepper
3 T grated Parmesan cheese (use the chunk and grate it yourself)
4 drops Tabasco
1 t Worcestershire
1t garlic powder
1/4 cup fresh lemon juice
All at room temperature and in a blender, whip the egg yokes until creamy.
Add the vegetable oil very slowly while blending. You want it to incorporate completely.
Then add the cheese and the spices. Add the lemon juice last. Blend for a few seconds.
Makes 2 1/2 cups.
Refrigerate and mix before using.
I keep mine in a salad shaker and just shake it up before using.
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