Makes: 1 cup

2 Egg yolk
2 tablespoons White wine vinegar
1 cup Vegetable oil
3 tablespoons White wine vinegar
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Dijon mustard
1/4 teaspoon Garlic powder
1/4 teaspoon freshly ground black pepper


1 Combine egg yolk with white wine vinegar in small, stainless steel bowl. The container must be large enough so that it can allow the egg yolk/acid mixture to be stirred or whisked as it is heated.
2. Place the container containing the egg yolk/acid mixture in a pan or container of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be stirred or whisked constantly and the temperature measured frequently by using a tip-sensitive thermometer.. The thermocouple can be taped to the wire whip to give continuous temperature as the yolk/acid mixture is stirred. When a temperature of 150F (65.6C) is reached, immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. Cool the mixture to room temperature [<80F (<27C)]. [The pasteurized egg yolk/acid mixture is very stable at this point and can be stored for 7 days at 41F (5C) if you want to make the batch larger and then store it. The pH of this mixture is 3.6.
3. Place the pasteurized, acidified yolk mixture in a stainless steel bowl. Add vegetable oil, white wine vinegar, salt, sugar, dry mustard, garlic powder, and pepper.
4. Beat with a French whip to create a temporary salad emulsion.
5. Adjust seasoning. Use and Storage
6. For immediate use: Pour dressing over romaine lettuce or a combination of romaine, Bibb lettuce and iceberg lettuce that has been washed and then rinsed, dried and torn. Sprinkle with Parmesan cheese. Toss salad. Garish with garlic croutons and (if desired) fillets of anchovy.
7. Dressing can be stored in a clean, sanitized container. Label and date product. Store in refrigeration unit at 41F (5C) or less for quality. (pH 3.6 assures safety.) The shelf life will depend on mold contamination during mixing, but should be at least 4 weeks. Leftovers
8. For quality, do not add fresh product to old.