Recipe: Women's Club of Wisconsin White French Dressing (blender)

WOMEN'S CLUB OF WISCONSIN WHITE FRENCH DRESSING
Makes about 8 cups

2 eggs, beaten
2 tablespoons water
4 cups sugar, divided use
3 cups white wine vinegar
8 teaspoons dry mustard
8 teaspoons kosher salt
2 teaspoons ground white pepper
2 cloves garlic, minced
3 cups canola oil

Combine eggs with water and 1/2 cup sugar in small, heavy-bottomed saucepan or double boiler. Cook over low heat until mixture reaches 160 degrees, whisking constantly. Remove from heat and cool quickly by setting pan into bowl of ice water. (See note.) Combine with remaining ingredients in blender and process until smooth. Refrigerate leftovers.

NOTES: When testing this recipe, the ingredients were at first halved to make a smaller portion. However the tester found it difficult to cook the egg to 160 degrees when such small portions were used. For this reason the recipe was not halved.

Alternatively, a half portion can be made by preparing egg as directed above. After mixture has cooled, discard half the egg mixture. Then halve remaining ingredients and proceed as directed.

SOURCE: Oct. 21, 2003: M.H., Mequon, requested the recipe for white French dressing served at the Women's Club of Wisconsin, 813 E. Kilbourn Ave. M.H. wrote: "I had a wonderful salad made with white French dressing. I would appreciate if I could get this delicious recipe."

Dana DeWinter, executive chef, sent the recipe. She said this salad dressing has been served at the restaurant for about 10 years and is one of its most popular dressings. She said the restaurant makes the dressing with uncooked eggs that are pasteurized. Because pasteurized eggs are not available in some areas, she adapted the recipe to meet USDA standards.