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Italian Vinaigrette

Make Italian Vinaigrette at home with Whole Egg Yolk, Water, Dijon Mustard, Garlic, and Salt. Serves 16. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredientes

• 1
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1/2 tsp
• 1 tsp
• 1/2 tsp
• 2 tsp
• 1/2 tsp
• 1/3 cup
• 1 cup

Preparo (prévia)

1. 1

   Combine the egg yolk and water in a small bowl and whisk well.

2. 2

   Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand.

3. 3

   Continue to cook 5 seconds longer.

4. 4

   Whisk with a clean whisk.

5. 5

   Cover and return to the oven 5 seconds.

6. 6

   Whisk with a clean whisk, cover and let sit 1 minute.

7. 7

   In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend.

8. 8

   Slowly add the olive oil, processing until emulsified. Set aside.

9. 9

   NOTES: Used in Cucina! Cucina! Chopped Salad.