1 large egg
1/4 cup granulated sugar
1 tablespoons Dijon-style mustard
2/3 cup red wine vinegar
1/2 teaspoon salt
3 tablespoons grated yellow onion
2 cups vegetable oil
3 tablespoons poppy seeds
1. In food processor or blender, blend egg, sugar, mustard, vinegar, salt and onion for 1 minute. With processor running, slowly add oil in a thin stream and blend until thickened.
2. Remove mixture from blender and stir in seeds.
A thick, not-too-sweet, emulsified salad dressing with poppy seeds. Excellent on mixed greens.
Makes 2 1/4 cups dressing.