GREEN GODDESS DRESSING

1 egg yolk*
1 cup salad oil
1/2 tsp. salt
1/4 cream
1/2 tsp. dry mustard
2 tbs. tarragon vinegar
1 tbs. KEY LIME JUICE
1 tbs. anchovy paste
Dash of garlic powder
2 tbs. chopped parsley

In a deep bowl, mix egg yolk, salt, mustard, vinegar and paste. Add 1 tbs. oil; beat with mixer until blended. Beat in remaining oil, 2 tbs. at a time. Stir in rest of ingredients. Store in tightly covered jar in refrigerator until needed. Makes about 1 1/3 cups dressing.

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EDITOR'S NOTE:

Cooking Egg Yolks for Use in Recipes – The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board