
This household standby comes from Sue Style’s classic A Taste of Switzerland.
Ingredients:
A stick mixer is perfect for this: if you don’t have one, use an egg beater or do the whole business in the food processor or blender.
Simply mix everything together except for the water or stock until it goes smooth, creamy and pale golden. Once everything’s well mixed, stir in the water or stock — this loosens up the dressing a little and makes it better at coating whatever salad or other food you apply it to.
Put the dressing in a screwtop jar and chill (EuroCuisineLady uses old salad dressing bottles). Keep refrigerated and use within 3-4 days.