Creole Salad Dressing

From the BON TON restaurant, New Orleans, Louisiana
Yields approximately 3 cups (1 1/2 pints)
Can be refrigerated for future use.
Ari Rapkin

1 egg
2 tsp Creole mustard
2 tsp salt
2 tsp black pepper
1 tsp Tobasco
1 tsp Lea & Perrins sauce
1/2 tsp chopped garlic
2 tsp grated Parmesan
1 tsp horseradish
1 cup dark vinegar
1 1/2 cups olive oil

Combine all ingredients except olive oil in mixing bowl. Whips until thoroughly mixed. Pour olive oil in slowly, while whipping vigorously.

From the Dinner Co-op