Swiss "french" Salad Dressing
"This recipe is from A taste of switzerland by Sue Style. It has been posted for the ZWT-7 tour of Switzerland."
photo by Zurie
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
directions
- Blend together all the ingredients except the water in a blender or food processor until smooth.
- Add enough water to give a lightly coating consistency.
- Put in a screwtop jar and place in the refrigerator until needed.
- Use within 3-4 days.
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Reviews
-
Made for ZWT 7. This made an excellent dressing! The only reason for 4 and not 5 stars is the slight risk of a raw egg, and the rather stingy use of cream. I adjusted the sour-sweet taste, maybe using more sugar than the recipe says. I DID use egg, but the yolk only (did not feel like adding egg white). In South Africa we do not have salmonella problems that I know of, but I know people are wary of raw eggs. I used a little more cream too. May I suggest that a hand whisk works very well, and saves washing a blender? Also, I added the olive oil last (less than in the recipe), and in a thin stream while whisking -- and it turned into a lovely, fairly thick "mayonnaise"! So I did add a little water, to get the "coating consistency" mentioned in the directions. A NOTE: don't skip this dressing because of the raw egg: use a tablespoon mayonnaise instead. I think it will work very well indeed. Thanks, Baby Kato, for a really delicious dressing!
Tweaks
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Made for ZWT 7. This made an excellent dressing! The only reason for 4 and not 5 stars is the slight risk of a raw egg, and the rather stingy use of cream. I adjusted the sour-sweet taste, maybe using more sugar than the recipe says. I DID use egg, but the yolk only (did not feel like adding egg white). In South Africa we do not have salmonella problems that I know of, but I know people are wary of raw eggs. I used a little more cream too. May I suggest that a hand whisk works very well, and saves washing a blender? Also, I added the olive oil last (less than in the recipe), and in a thin stream while whisking -- and it turned into a lovely, fairly thick "mayonnaise"! So I did add a little water, to get the "coating consistency" mentioned in the directions. A NOTE: don't skip this dressing because of the raw egg: use a tablespoon mayonnaise instead. I think it will work very well indeed. Thanks, Baby Kato, for a really delicious dressing!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
