Name: St. Barth's Salad Dressing                    Makes: 3 1/2 Cups

For ten years starting in 1975 Anna and I rented a small beach-house for two-weeks every January in St. Barth's. That was before it became trendy, over-priced and spoiled by the rich and famous. This dressing was developed there with help from our Vermont friends Tom and Jan.

Ingredients:

1 cup lemon juice
2 cups oil
3/4 tbs sugar
1 tsp dry mustard
2 cloves garlic, minced
2 egg yolks

Whisk together and add salt and pepper to taste.
Use sparingly over Bibb or Boston lettuce.