1 large egg
1 tablespoon water
1 cup white sugar, divided
1 cup white wine vinegar
4 teaspoons dry mustard (Colemans is my favorite)
1 tablespoon Kosher salt
1/2 teaspoon white pepper
1/4 teaspoon celery seed
1 large clove garlic, minced
1 cup vegetable or avocado oil
Note:You will need an instant read thermometer and a makeshift double boiler for this recipe.
For the makeshift double boiler, use a medium sized sauce pot and a heat resistant glass or stainless steel bowl that will fit inside the pot without resting at the bottom.The bottom of the bowl should not reach the water, optimally leaving 2-3 inches space between the bowl and water.The intention is to heat the bowl with the steam created by the boiling water in the pot.
method:
Fill a large bowl half full with ice water and set aside.
Mix egg, water and 1/4 cup of the sugar in a medium sized heat resistant glass or stainless steel bowl.Bring 1 inch of water to a simmer in a medium saucepan.Place bowl over simmering water, making sure water does not touch the bottom of the bowl and whisk constantly until mixture reaches 160 degrees when tested with an instant read thermometer.Remove from heat and cool quickly by setting bowl in prepared bowl of ice water.Transfer egg mixture to an electric blender and add remaining 3/4 cup sugar, vinegar, dry mustard, salt, pepper, celery seed, garlic and oil. Process until slightly thickened, about 1 minute. Dressing will be thin.
May be refrigerated in an air tight container or mason jar for 1 week.
