Special Dressing for Butter Lettuce Salad

Ingredients

• 1.4 egg yolks
• 2.1.25 millilitre salt
• 3.black pepper, freshly ground; a good sprinkling
• 4.Aromat, South African seasoning; a good sprinkling
• 5.165 millilitre sugar, ⅔ cup
• 6.250 millilitre white vinegar, added alternately with oil
• 7.250 millilitre salad oil, added alternately with vinegar in a steady stream
• 8.250 millilitre cream, poured in and processed after oil and vinegar
• 9.onion, ¼ onion; finely chopped; processed in last

Method

1. 1.Put the egg yolks, salt, pepper, Aromat and sugar in the bowl of the food processor. Process with the steel blade for a few seconds.
2. 2.Add 1 tablespoon of the vinegar and 1 tablespoon of the oil.
3. 3.Pour in the rest of the vinegar and the oil in a steady stream, alternately. Process for a minute.
4. 4.Pour in the cream and process. Add the onion and process once more.

Notes

• Card note: 'The mixture is thin. This recipe makes a large quantity but the dressing keeps well in the fridge.'
• To serve as a starter: lay out butter lettuce leaves on individual plates. Sprinkle with coarsely chopped walnuts. Decorate with a few slices of hard-boiled egg (the egg may be garnished with caviar if desired). Pour over a little of the dressing.
• Aromat = South African seasoning brand (similar to Maggi).