3 egg yolks
1 tbsp. Dijon mustard
1/2 c. champagne vinegar
Salt & freshly ground black pepper
2 c. corn oil

Combine egg yolks, mustard and vinegar in the bowl of a food processor fitted with a steel blade and season to taste with salt and pepper. Process for 1 minute. With the motor still running, dribble in the oil in a slow, steady stream. When all the oil has been incorporated, shut off processor, scrape down sides of bowl and taste.

Correct seasoning if necessary (the dressing should be quite tart), and reprocess to blend. Transfer to storage container and refrigerate, covered until ready to use. This dressing is great for salads served with Champagne Chicken in main dishes section of this cookbook.