I got this out of the newspaper and tried it yesterday on a spinach salad.
It's really good, but I left the sugar out for personal preference.

Decadent Salad Dressing

2 hard cooked eggs, mashed with a fork while still warm
1/2 tsp salt
1 1/2 tsp sugar
1 TBS coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 TBS Dijon mustard
5 TBS heavy cream
1/4 cup red wine vinegar

Instructions:

One at a time and in order, thoroughly blend all other ingredients into
mashed eggs. Do not substitute. When blended, whisk until very smooth. Makes
1 3/4 cups.

that sounds wonderful, thanks for posting, Lee
"Cheri" > wrote in message
...
>
> I got this out of the newspaper and tried it yesterday on a spinach salad.
> It's really good, but I left the sugar out for personal preference.
>
> Decadent Salad Dressing
>
> 2 hard cooked eggs, mashed with a fork while still warm
> 1/2 tsp salt
> 1 1/2 tsp sugar
> 1 TBS coarsely ground black pepper
> 1 clove garlic, crushed
> 1/2 cup virgin olive oil
> 1 TBS Dijon mustard
> 5 TBS heavy cream
> 1/4 cup red wine vinegar
>
> Instructions:
>
> One at a time and in order, thoroughly blend all other ingredients into
> mashed eggs. Do not substitute. When blended, whisk until very smooth.
> Makes 1 3/4 cups.
>
>
>

When you say whisk, do you mean with a hand whisker? I'm a bit confused
as to whether it is blended using a stick blender etc or not. I can't
see cooked eggs becoming smooth without a blender. Like you, I also
can't see that it would need sugar or even sweetener.

"Cheri" > wrote in message
...
>
> I got this out of the newspaper and tried it yesterday on a spinach
> salad. It's really good, but I left the sugar out for personal
> preference.
>
> Decadent Salad Dressing
>
> 2 hard cooked eggs, mashed with a fork while still warm
> 1/2 tsp salt
> 1 1/2 tsp sugar
> 1 TBS coarsely ground black pepper
> 1 clove garlic, crushed
> 1/2 cup virgin olive oil
> 1 TBS Dijon mustard
> 5 TBS heavy cream
> 1/4 cup red wine vinegar
>
> Instructions:
>
> One at a time and in order, thoroughly blend all other ingredients
> into mashed eggs. Do not substitute. When blended, whisk until very
> smooth. Makes 1 3/4 cups.
>
>
>

"Ozgirl" > wrote in message
...
> When you say whisk, do you mean with a hand whisker? I'm a bit confused as
> to whether it is blended using a stick blender etc or not. I can't see
> cooked eggs becoming smooth without a blender. Like you, I also can't see
> that it would need sugar or even sweetener.

The recipe says whisk, but I did use my stick blender. I don't like to whisk
if I don't have to since I have painful wrists at times.

Cheri

"Ozgirl" > wrote in message
...
> When you say whisk, do you mean with a hand whisker? I'm a bit confused as
> to whether it is blended using a stick blender etc or not. I can't see
> cooked eggs becoming smooth without a blender. Like you, I also can't see
> that it would need sugar or even sweetener.
>

At Passover I make my own sort-of-mayonnaise -> one raw egg yolk, one
hardboiled egg yolk, lemon juice, salt, olive oil, mash the first four
ingredients until smooth in a small glass bowl using a plastic fork, then
keep mashing while adding the olive oil v-e-r-y s-l-o-w-l-y. Zero
problem mashing the cooked yolk into the rest.

> "Cheri" > wrote in message
> ...
>>
>> I got this out of the newspaper and tried it yesterday on a spinach
>> salad. It's really good, but I left the sugar out for personal
>> preference.
>>
>> Decadent Salad Dressing
>>
>> 2 hard cooked eggs, mashed with a fork while still warm
>> 1/2 tsp salt
>> 1 1/2 tsp sugar
>> 1 TBS coarsely ground black pepper
>> 1 clove garlic, crushed
>> 1/2 cup virgin olive oil
>> 1 TBS Dijon mustard
>> 5 TBS heavy cream
>> 1/4 cup red wine vinegar
>>
>> Instructions:
>>
>> One at a time and in order, thoroughly blend all other ingredients into
>> mashed eggs. Do not substitute. When blended, whisk until very smooth.
>> Makes 1 3/4 cups.
>>
>>
>>
>