---------- Recipe via Meal-Master (tm) v8.02
  Categories: Swiss, Salads
       Yield: 8 servings
       1 ts Salt
            Fresh-ground pepper
       1 ts Mustard
      10 fl Olive oil
       1 ts Sugar
   3 1/2 fl Vinegar
       1    Egg, or
       2 tb Cream
            Stock or water
   Blend together all the ingredients except the stock or
   water in a blender or food processor until quite
   smooth.  Add enough stock or water to give a lightly
   coating consistency.  Put in a screwtop jar and keep
   in the refrigerator.  Use within 3-4 days.
   (from A TASTE OF SWITZERLAND, Sue Style)