Tips, Tricks & Shortcuts
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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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.
Interesting... does the yolk help it stay emulsified, too?
It does, Shaun. The egg yolk and the mustard both act as emulsifiers, so the vinaigrette will be quite stable.
