Why do I love homemade salad dressings? Because you know EXACTLY what is in them. No preservatives. No bullshit. Just whip up you these easy ingredients in your handy dandy food processor and you’re good to go.
SHOPPING LIST: 2 eggs, dijon mustard, Worcestershire sauce, lemon juice, chopped garlic, olive ] oil, salt, pepper
The first thing you are going to add to your food processor is 2 egg yolks. Then add 1 heaping tB. of dijon mustard. Next add the juice of one lemon, 1 tB. of chopped garlic and a few dashes of Worcestershire sauce. You can totally use vinegar instead of lemon here for your acidic component but I prefer the freshness of lemon juice. Get your food processor going and then slowly add your olive oil (about 1/4- 1/3 cup) until your egg yolks emulsify and thicken into a creamy dressing. Season with salt and pepper to taste.
The Kitchen Koach 