Mango Chutney Dressing Recipe
Ingredients
| Whole egg | 1 | |
| Egg yolks | 2 | |
| 1 tablespoon prepared Dijon-style mustard | ||
| 1/4 cup blueberry vinegar | ||
| Mango chutney | 1/3 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Peanut oil | 1 Cup (16 tbs) | |
| Corn oil | 1 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Combine whole egg, egg yolks, mustard, vinegar, chutney and soy sauce in the bowl of a food processor fitted with a steel blade.
Season to taste with salt and pepper and process for 1 minute.
With the motor running, dribble in the oil in a slow steady stream.
When all oil has been incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning.
Transfer dressing to storage container, cover, and refrigerate until ready to use.
Season to taste with salt and pepper and process for 1 minute.
With the motor running, dribble in the oil in a slow steady stream.
When all oil has been incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning.
Transfer dressing to storage container, cover, and refrigerate until ready to use.
Chef
