1 large egg
1 tsp. Dijon mustard
1/2 tsp. salt
1 tbsp. vinegar
1 1/4 c. oil
1/4 c. catsup
1 tbsp. minced onion
1 tbsp. sweet pickle relish
2 tbsp. heavy cream

Combine the egg, mustard, salt and vinegar in the bowl of the food processor fitted with steel blade. Pulse just to blend. With the processor running, very slowly add the oil until the mixture emulsifies (or thickens). Add the catsup, onion, and pickle relish. Pulse again just to blend. Stir in heavy cream. If the dressing seems to be too thick, thin it with a little water or cream.

Makes about 1 1/2 cups.