The Salad Board 2 | Recipes | Foodservice | Burnbrae Farms

Ingredients

• 1 cup / 250 g Burnbrae Farms Liquid Whole Egg, well shaken
• 1/4 cup / 60 mL Dijon mustard
• 2 cloves garlic, minced
• 2 tsp / 10 mL salt
• 1/2 tsp / 2 mL ground white pepper
• 4 cups / 1 L neutral flavoured oil such as grapeseed, safflower or canola