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.

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.

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.

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.

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares his recipe for creamy French dressing.

This is Chef Pfyl's secret dressing recipe.

He says his boys loved it when they were children and it was a good way to get them to eat salad.

He reckons once you've made this easy dressing you'll never buy a dressing again.

Chef Pfyl makes this in a large measuring jug with a wand blender, but it could be made in a processor.

Creamy French dressing - makes about 750ml
400ml rice bran oil
100ml white wine vinegar
1 egg
1 tsp Dijon mustard
1 clove garlic, chopped
Half onion
Half tsp Worcestershire sauce
1 tsp caster sugar
1 tsp salt
Freshly ground pepper to taste
100ml beef stock (a stock cube dissolved in hot water)

Tips
- With the addition of 2 Tbsp grated Parmesan (or to taste) this can turn into a Caesar dressing.
- If you like blue cheese dressing, add a couple of tablespoons of blue cheese (or to taste) and blend.