Instructions: I learned to make this dressing years ago in a Professional Techniques class at the Cooking and Hospitality Institute of Chicago (CHIC). Its so good you could almost eat it with a spoon. Youll find it on my Shafafa Cole Slaw (Recipe above), but I think youll discover many dishes it can enhance.

1. In a food processor fitted with the metal blade, place the egg yolks and 3 tbsp. vinegar. With the machine running, gradually drizzle the salad oil through the feed tube until the mixture is emulsified into a mayonnaise.

2. Add the remaining ingredients and process until well blended. The dressing will thin out considerably. Refrigerate for at least two hours to let the flavors come together.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.