Dressing
 

Prep. Time: 1:20
Serves: 12
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes


Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow resting for 10 minutes.
-Add remaining ingredients to blender and blend on low speed for 30 seconds.
Chill at least 1 hour before serving, the longer the better.
Mixing the raw egg with vinegar and lemon juice will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O or with the Mason jars.
Serve this dressing over mixed greens or use as a marinade for your favorite meat