Faux Magic Pan Orange Almond Salad Dressing

1 egg 2 tbs. sugar 3 tbs. tarragon vinegar 1/4 pint of heavy cream salt and pepper Break the egg into a bowl, and whisk with a fork. Add the sugar and gradually whisk in the vinegar. Set the bowl over a pan (or pot) of boiling water and whisk for several minutes until mixture thickens and becomes foamy. Turn off the heat and continue to stir for a few moments. Season with salt and pepper. Place in refrigerator to cool. When egg/vinegar mix is cool, whisk the cream (to slightly thick and foamy). Beat cream into the egg/vinegar dressing. Store in a screw top jar in the refrigerator for up to a week.