Egg Yolk Vinaigrette
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons shallots, chopped
- 1⁄4 red wine vinegar
- 3⁄4 cup olive oil
- 3 drops lemon juice
- salt and pepper
directions
- Lightly whisk egg yolk and mustard.
- Add parsley, shallots and vinegar.
- Season with salt and pepper, mix well with whisk.
- Slowly add oil, while whisking constantly. Add lemon juice.
- Note this vinaigrette should be quite thick.
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Reviews
-
I am so glad that I delayed writing my review for a day. When I made the vinaigrette last night, I felt it was a little sharp for my tastes, and I contemplated adding some honey, but I decided to wait until today, and it was a good thing I did. Tossed with baby spinach for my lunch, the flavours complimented the salad ingredients perfectly, and I can see this dressing standing up well to any assertive greens. For fun, depending on the salad ingredients, I may add some honey, but the dressing is great as it is posted.
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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