Lemon Ginger Dressing
|Egg||1 Large (At Room Temperature)|
|Rice vinegar||1 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Freshly grated lemon peel||1 Teaspoon (1 Generous Teaspoon)|
|Ginger juice||3 Teaspoon (Fresh)|
|Almond oil/Top-quality vegetable oil||1 Cup (16 tbs)|
In a blender or food processor fitted with the steel blade, process egg 15 seconds.
Add vinegar, salt, lemon peel and ginger juice; process 5 seconds.
With machine running, drizzle 1/2 of oil in egg mixture.
Add remaining oil in a slow steady stream.
Dressing will become thick.
Refrigerate in an airtight container or a squeeze-tube bottle, which is handy when making sushi, up to 5 days.