This dressing adds a bright flavor to salads or raw vegetables and makes a great dip!
- 1/4 cup champagne vinegar
- Pinch of salt
- 4 egg yolks*
- Zest of 1 lemon
- Juice of 2 lemons
- 1 1/2 cups olive oil
- 1/4 cup water
- Salt to taste
Add vinegar, salt, egg yolks, lemon zest and juice, to a bowl or food processor. Blend or whip until the yolks have lightened and increased in volume. Slowly stream in oil, while whipping, until all oil is incorporated and the dressing is the consistency of mayonnaise. Slowly stream in the water, which will lighten the color and thin the dressing to a lighter consistency. Season to taste with salt.
Serve with tomatoes, asparagus, chopped raw vegetables, or as a dip. *Note: Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Tips & Notes
Making dressings from scratch is simple once you understand the basic principles of emulsification. Emulsification is the combination of two liquids that don't usually mix, like oil and vinegar. Casey Wilcox demonstrates three different methods of emulsification while making three salad dressings.
Per 2 tablespoons: 253 Calories, 26 g. fat, 155 mg. cholesterol, 7 mg. sodium, 2 g. carbohydrate, 0 g. fiber,2 g. protein