• 1 cup champagne vinegar
• 2 tbsp sugar
• 1½ tsp flour
• 2 tsp dry vermouth or wine
• 1 tsp Dijon mustard
• 1 egg, beaten
• 3 Tbsp cream
• 2 cups olive oil
• Salt and pepper

Combine the vinegar, sugar, flour, vermouth, and mustard in a small saucepan. Heat to simmering. Gradually whisk in the egg and cream over low heat. Whisk in the oil in a thin, steady stream. Season with salt and pepper. Pour over salad and serve immediately.