Tim Cebula
March 12, 2009

Make your vinaigrettes deliciously rich and velvety smooth with an egg yolk.

One basic formula: whisk together one pasteurized egg yolk, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper until smooth and salt has dissolved. Slowly—drop by drop at first, then in a thin stream to form an emulsion—whisk in 6 tablespoons extra-virgin olive oil.

Note: This recipe, like others posted on our blog, was not run through the formal testing process that's required of all recipes published in the magazine and on MyRecipes.

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