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Pink Velvet Dressing
- 2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1 1/4 cups olive
- 1 egg white
- 1/4 cup chopped parsley
- 1 tablespoon fresh lemon juice
- 2 tablespoons dry red wine
- Salt and freshly-ground pepper, to taste
- Combine mustard and vinegar in a blender. Turn on blender at low speed and gradually
ad 1/4 cup of the oil.
- Add egg white and continue mixing.
- Gradually add remaining
oil while blending.
- Remove from blender and add parsley, lemon juice, red wine and