“So many guests enjoy the mild anchovy flavor of this, our house dressing. Makes enough to share as a special gift to a friend. It stores well, covered, in the refrigerator.” –The John Hancock Inn, Hancock, New Hampshire
Yield:
Makes 1 quartIngredients
4 eggs
3 cups salad oil
1/2 cup vinegar
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Juice of 1 lemon
1/2 cup grated Parmesan cheese
2 ounces anchovies, finely chopped
Instructions
Using a mixer or hand blender, whip eggs until light and frothy. Slowly add the oil. Combine remaining ingredients and then add slowly to oil mixture.
