Recipe - Aged Sherry Vinaigrette

2 ounce Pasteurized eggs*
2 ounce Aged sherry vinegar
8 ounce Canola oil
2 teaspoon Dijon mustard
1 teaspoon Sugar

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil
into eggs in a slow steady stream until emulsified. Add remaining
ingredients and mix well. Keep refrigerated until ready to use.

Yield: 1 One half cups

*RAW EGG WARNING

The American Egg Board states: "There have been warnings against
consuming raw or lightly cooked eggs on the grounds that the egg may
be contaminated with Salmonella, a bacteria responsible for a type of
food poisoning....Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, soundshelled,
fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell."

All recipes courtesy of The Greenbrier

CHEF DU JOUR ROBERT WONG SHOW #DJ9451

Busted and entered for you by: Bill Webster

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