Total Time
5mins
Prep 5 mins
Cook 0 mins

This will keep about 3 days in the refrigerator.

Ingredients Nutrition

Directions

  1. Lightly whisk egg yolk and mustard.
  2. Add parsley, shallots and vinegar.
  3. Season with salt and pepper, mix well with whisk.
  4. Slowly add oil, while whisking constantly. Add lemon juice.
  5. Note this vinaigrette should be quite thick.

Reviews

(1)
Most Helpful

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.

Sweet Baboo February 21, 2008

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