Thousand Island Dressing
1 cup olive oil (not extra virgin)
1 large hard cooked egg
2 whole green onions, cut into 2-inch pieces
6 whole pimento-stuffed olives
1 tablespoon fresh parsley
1 tablespoon lemon juice
1 tablespoon ketchup
1 large egg
Note: Refrigerated dressing is good up to 2 weeks.
- Place all the ingredients into the beaker.
- Place grinder attachment on the immersion blender, and set speed to highest setting.
- Place bottom of wand into the bottom of the beaker, slowly pulling up. Move it up and down until all the oil is incorporated.
- Cover and refrigerate until ready to serve.