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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Williamsburg Inn Regency Salad Dressing Recipe

5 stars - based on 4 votes
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This recipe for Williamsburg Inn Regency Salad Dressing is from The Fornof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup chicken broth
1 tablespoon + 2 teaspoons flour (Wondra is best)
1 tablespoon finely chopped onion
1 clove garlic
3 tablespoons white vinegar
2 tablespoons Dijon mustard
1 egg yolk, lightly beaten
¼ teaspoon salt
⅛ teaspoon pepper
1 cup vegetable oil
Directions:
Directions:
Stir chicken broth slowly into flour in a medium size saucepan until smooth. Cook over moderate heat until mixture thickens slightly. Keep warm.

Place onion and garlic in a food processor or blender with ¼ cup of the vegetable oil. Cover. Whirl until smooth. Pour into bowl or leave in the food processor.

Beat in vinegar, mustard, egg yolk, salt and pepper with a wire whisk or with the food processor. Slowly drizzle in oil until thickened. Gradually add warm stock and continue to beat. Mixture will be thin.

Cool. Refrigerate.
Personal Notes:
Personal Notes:
We discovered this dressing at the Williamsburg Inn. It goes well with delicate greens. It also is a nice sauce for hearts of palm or cold asparagus. Mike likes it on ham.

 

 

 

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