1 Egg Yolk
1 tbsp Red Wine Vinegar
1 tbsp Hot Mustard
3/4 cup Vegetable Oil
4 cloves garlic, minced
Separate the egg yolk from the white and place in a small bowl. Whisk red wine vinegar, hot mustard, and minced garlic together. Slowly pour the vegetable oil into the bowl and whisk with the other ingredients until everything is well combined and creamy.
I cannot stress enough the slow part of the pouring; if you add the oil too quickly, the dressing won’t reach the creamy consistency needed.
This recipe pairs well with freshly cooked chopped bacon ( garlic bacon being my preference ) and garlic calabrese croutons. Considering the ingredients, this isn’t the healthiest dressing and I certainly don’t recommend eating it every day, but I admit that it is a delicious indulgence.
Standard caution about using raw eggs applies to this recipe. I’m not the original author of this recipe; it was handed down to me from my mother, who in turn got it from her youngest sister.