This dressing for salads gets emulsified by the addition of  egg yolk- if you are worried about raw eggs- you can usually find pasteurized eggs in the dairy section. I make this creamy vinaigrette in the Mini Prep Cuisinart- it has tiny little holes in the lid that allows you to slowly pour the oil through- that’s probably not why they are there- but, it’s what i use them for. You will want to use this up in a few days because of the egg yolk.

  1/2 cup extra virgin olive oil 

1/2 cup canola oil

1/4 cup lemon juice

2 t sherry wine vinegar

1 t dijon mustard

1 small shallot- quartered

1/2 of an egg yolk (optional)

few sprigs of fresh parsley

kosher salt and fresh ground black pepper to taste

Put the shallot and parsley in the work bowl of a mini food processor. Pulse a few times. Add the lemon juice, mustard, sherry vinegar, egg yolk,  and a pinch of kosher salt and a grinding of pepper. Pulse a few times. Scrape down the bowl. With the machine running, slowly pour the oils through the lid- sometimes it gets clogged- so you can stop the machine and scrape to make an opening. Adjust for seasonings- if it’s too much acid- add a little more oil or vice versa. Store in a glass jar in the fridge.

With a little wrist action-you can certainly make this by hand. Just hand chop the shallots and parsley- combine everything else- and slowly yet briskly whisk in the oils.  

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