Swiss French Dressing

This household standby comes from Sue Style’s classic A Taste of Switzerland.

Ingredients:

• 1 teaspoon salt
• About half a teaspoon of fresh-ground pepper: grind it fine
• 1 teaspoon of a good brown or yellow mustard, as you please (the brown kind would be a touch more Swiss, though)
• 10 fluid ounces olive oil
• 3 fluid ounces vinegar (a white wine vinegar is nice, but plain cider vinegar works perfectly well)
• 1 egg, or if you prefer, 2 tablespoons heavy cream
• 1 teaspoon sugar
• A few tablespoons of stock or water

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.