Sauce Vinaigrette Sans Egal

• 1 egg
• 1 1/2 c. wine vinegar
• 1/4 c. Dijon mustard
• 1 1/2 tsp. salt
• 1 1/2 c. white wine
• 1 1/2 tsp. thyme leaves
• 3/4 tsp. white pepper
• 1/2 tsp. rosemary
• 2 c. salad oil
• 3/8 tsp. oregano
• 1/2 tsp. basil
• 1/2 c. olive oil
• 1/2 tsp. nutmeg
• 2 garlic cloves
• 1 c. water

1. Gather all the oils, wine and spices.
2. Separate the egg.
3. In a blender, put the egg yolk, mustard, wine, wine vinegar and spices. Mix these well at medium speed about 1/2 minute, being careful not to turn the blender off.
4. While running, slowly add the oil, pour in a thin stream into the liquid in the blender.
5. Be careful so oil won't separate.
6. Refrigerate and serve cold on salad. Makes 4 cups.

egg, wine vinegar, dijon mustard, salt, white wine, thyme, white pepper, rosemary, salad oil, oregano, basil, olive oil, nutmeg, garlic, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564334 (may not work)