Culinary Insitute of New Orleans

Honey Calvados Dressing
Serves 16 (2 ounce portions)

1 cup Honey
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 tbsp. Parsley (chopped)
5 cloves Garlic (chopped)
4 cups Salad Oil
1-2 tbsp. Calvados Brandy (French Apple Brandy)
2 Egg Yolks
Salt & Pepper to taste
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper

Place egg yolks and garlic in a blender puree for 1 minute. Turn off blender place all other products except oil and turn blender back on puree for 1 minute. Remove top from blender while it is running slowly drizzle the oil in until it is all gone. Refrigerate until needed.

Must be prepared in robocoup.