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This is a healthy-ish Shabbos dip, as it is all oil-based with no store-bought mayonnaise. It has a slightly runnier texture than standard mayo-based dips, which makes it work well for so much more than just a challah dip. Use it as a salad dressing, to baste chicken and fish, or as a nacho dipping sauce for tortilla and potato chips. Make a big batch and store it in the fridge to keep on hand.
Yield: 1 cup
2 eggs (pasteurized)
3 cloves garlic or 3 cubes Gefen Frozen Garlic
generous handful of parsley
salt, to taste
black pepper, to taste
2/3 cup oil, such as Manschewitz Grapeseed Oil
1/4 cup Gefen Vinegar
1 tablespoon sugar
In a food processor fitted with the S blade, blend the eggs, garlic, parsley, salt, and pepper. With the machine running at the highest speed, add the oil in a very slow, thin, steady stream until the mixture reaches the consistency of mayonnaise. Jiggle the machine (literally hold onto the bowl and shake it gently up and down; I do it this way every week) to help the oil incorporate well.
Once all the oil is incorporated, add the vinegar and sugar and blend again to combine.
Taste and adjust the seasoning, adding sugar, salt, or vinegar if needed.
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