"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Honey Lemon Dressing Recipe

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This recipe for Honey Lemon Dressing, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Ross Brown Dry Dock Restaurant
Added: Thursday, July 16, 2009


1 ounce of Shallots
1 ounce of chopped garlic
8 ounces of eggs
¼ ounce dry mustard (Colman’s)
½ ounce black pepper
1.5 ounces salt
Scant 2 tablespoons Worcestershire sauce
10 ounces honey clover
1 pint lemon juice frozen
1-pint salad oil cold
1-pint olive oil cold

1. Peel and mash shallots and garlic very fine
2. Place eggs in mixing bowl and whip on high speed for 20 minutes
Use wire whisk till fluffy
3. In a small bowl, combine the mustard powder, pepper and salt. Blending well
4. To the whipped eggs and shallots, garlic, combined dry ingredients, Worcestershire sauce and honey. Mix on speed 2
5. Slowly add half of the lemon juice
6. Slowly add salad oil, then olive oil. Mix for 5 minutes
7. Slowly add the remaining lemon juice
8. Refrigerate dressing and serve cold
Shelf life is 5 days

Number Of Servings:
Number Of Servings:
2 quarts




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