Mary’s Dressing

Romaine Calm, just make this dressing, it’ll all work out

PREP: 15min || EMULSIFY: 10min || ASSEMBLE: 10min

Dressing

  • 1 Large Egg

  • 1/2 Medium Shallot Grated

  • 1/2-3/4 Cup Peanut Oil

  • 1/4 Cup Garlic & Onions Oil (Recipe Link)

  • 4 Tbsp Garlic Stuffed Green Olive Brine Liquid

  • 4 Dashes Worcestershire Sauce

  • 1 1/2 Tbsp Düsseldorf Mustard

  • 1 Tbsp Lemon Juice

  • 1 Tsp White Sugar

  • 1/2 Tsp Salt

  • 1/2 Tsp Black Pepper

  • 1 Sprinkle of MSG

Notes

  • Nice on a romaine salad with chopped green olives for garnish, or fried green olives!

  • Also a great dressing for chicken or tuna salads

  • Can bring together by hand with a whisk, or more quickly with an emulsion blender

Make the Dressing

  1. Grate the shallot into the bottom of a medium sized mixing bowl or a plastic quart deli container

  2. Add the Lemon Juice and Garlic Stuffed Green Olive Brine Liquid and stir to combine, let set 5 mins or so

  3. Add the Worcestershire, Mustard, Salt, Pepper, Sugar, MSG, and the Egg to the bowl stir to combine

  4. Using a whisk or an emulsion blender, beat the mixture while slowly streaming in the Garlic and Onions Oil followed by the peanut oil. Whisk until an emulsion sets. (If using an emulsion blender you can add all the oil at once, slowly lifting up on the blender as it goes to create a set emulsion)

  5. Taste for seasoning and texture, adjusting with lemon juice, salt, and sugar as necessary.

  6. For a tighter emulsion you can add more oil and the dressing will thicken even further!