Without mentioning any brand names, this recipe is a great replica of a famous white dressing you've probably seen next to the mayonnaise in the grocery store. This isn't difficult but it is very important that you follow the directions, especially about how to stream in the oil.
If you do it as directed, it is really, really good and tastes like the real thing.
5 teaspoons of white vinegar
4 teaspoons of sugar
1/4 + 1/8 teaspoon salt
1/4 teaspoon lemon juice
1 egg yolk
1 cup of vegetable oil
pinch paprika
pinch garlic powder
Combine first 4 ingredients in a glass bowl. Whisk until dissolved. Set aside.
In a separate bowl, whisk the egg yolk for 30 seconds. Add half of the first mixture and whisk for another 30 seconds.
With the whisk attachment of a mixer, whisk the egg mixture while drizzling in the oil a few drops at a time. This will take awhile but it's very important that you drizzle the oil in slowly. Don't whisk by hand, you have to use a mixer. When you are half-way through the oil, add the other half of the lemon juice mixture, the paprika and the garlic. Whisk together (with the mixer) for about 15 seconds. Continuing whisking with the mixer while adding in the other half of the oil. This second half can be drizzled in faster.
Keep the dressing refrigerated. It will last a week or 10 days if kept chilled.
*This uses a raw egg yolk and vinegar. The vinegar and refrigeration should take care of the low chance that there is any bacteria in the egg. However, if eating raw egg concerns you, you can use pasteurized eggs.
