Dijon au Vin (Salad Dressing)
1 small clove garlic, minced
1 tybsp Dijon mustard
1 egg yolk
2 tbsp red wine vinegar
1/2 cp salad oil
1 - Combine garlic, mustard, vinegar, and a dash of pepper.
2 - Add egg yolk and beat well
3 - Add oil, one tablespoon at a time, until 1/4 cup has been added
4 - Add remaining oil in a thin stream.
5 - Refrigerate
Editor's Note: If you are afraid of using raw egg yolk, you might heat this mixture
in a double boiler 5 minutes or so.