The Colonial House Inn

Weston, Vermont

Specialty Recipe

Zesty Mustard Dressing

Add to a combination of bibb and red and green leaf lettuces, some spinach leaf, and a little arugula; dice some sweet red onion; and add a few croutons.

Ingredients

1/4 cup dry mustard

1/4 cup white wine vinegar

1/4 cup sugar

1 egg yolk

2 cups salad oil

1 cup cider vinegar

Stir together dry mustard and white wine vinegar and set aside for 15 minutes. Then stir in sugar and egg yolk and cook over low heat in heavy sauce pan, stirring with a whisk, until thickened. Do not boil! Let cool and then stir in salad oil and cider vinegar. Whisk until blended. You may need to add a little more oil and vinegar if it is too "mustardy" for your taste.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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