The Secret to Velvety Vinaigrettes

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.


  1. Tim Cebula

    It does, Shaun. The egg yolk and the mustard both act as emulsifiers, so the vinaigrette will be quite stable.

    March 25, 2009 at 7:59 am
  2. Shaun C

    Interesting… does the yolk help it stay emulsified, too?

    March 24, 2009 at 2:21 pm
  3. Barbara

    It is really important to use the yolk of a pasteurized egg (Davidson’s is the most widely available) especially if you’re serving children, pregnant women, elderly people or anyone who is sick and may have a compromised immune system.

    March 12, 2009 at 3:58 pm

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