This recipe make a lot of dressing :-) My father's recipe was actually only half of this, BUT I found that if it was doubled it was guaranteed that it would emulsify into a thick, creamy dressing. When it's made using only half of all the ingredients, it's a coin toss. And the dressing would separate and be oily instead of rich and thick. So trust me, and don't cut it in half. ***You can omit the egg yolk if you prefer, but it won't be as creamy, or authentic.