French Dressing

> every time the creamy white . I

> have already tried a few times to prepare it at home,

> but I just can’t get the creamy consistency

> and the unmistakable aroma.

Skin and coarsely chop shallots or possibly onions as well as garlic clove.

Place in a roasting pan with the soup and cook, uncovered, until very soft. Cool.

Mix the cooled soup, shallots, onions and garlic with the egg yolks and mustard in a hand mixer.

Add the oil and vinegar alternately in a thin stream until a slightly thick sauce is obtained. Season to taste with sugar, salt and freshly ground pepper.

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