Pour oil into a large measuring jug to 400ml. Add vinegar to 500ml. Roughly slice in a clove of garlic, roughly chopped onion, egg, salt, sugar, mustard and Worcestershire sauce. : Creamy French dressing
Pour oil into a large measuring jug to 400ml. Add vinegar to 500ml. Roughly slice in a clove of garlic, roughly chopped onion, egg, salt, sugar, mustard and Worcestershire sauce. : Creamy French dressing
Blitz with a wand blender until thick and pale. If you think it might spill over, cover the jug with cling film and poke the blender through. : Creamy French dressing
Blitz with a wand blender until thick and pale. If you think it might spill over, cover the jug with cling film and poke the blender through. : Creamy French dressing
Mix the stock cube with hot water, pour it into the dressing and continue to process. It is now ready to use, although it's best the next day when flavours have melded. : Creamy French dressing
Mix the stock cube with hot water, pour it into the dressing and continue to process. It is now ready to use, although it's best the next day when flavours have melded. : Creamy French dressing
Pour your creamy sauce into a clean bottle. It will keep in the fridge for up to a month. Shake before use. Photos by Gregor Richardson. : Creamy French dressing
Pour your creamy sauce into a clean bottle. It will keep in the fridge for up to a month. Shake before use. Photos by Gregor Richardson. : Creamy French dressing
Creamy French dressing
Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares his recipe for creamy French dressing.