Ina Garten's Creamy Dijon Vinaigrette
This Dijon mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right
Servings 6
Calories 173kcal
Ingredients
- 3 Tablespoons Champagne vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon minced fresh garlic or shallot
- 1 extra large egg yolk at room temperature
- ¾ teaspoon kosher salt
- ½ teaspoon sugar
- ¼ tablespoon freshly ground black pepper
- ½ cup olive oil good quality
- Salad greens or mesclun mix for 6 to 8 people
Instructions
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Notes
Tips For Success
We're using a raw egg yolk to make the Champagne Vinaigrette a very luxurious dressing. Use a very fresh egg. Ina instructs that if you're afraid of raw egg yolk, simply omit. But please note, you'll be sacrificing that creamy texture.
Nutrition
Calories: 173kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 4mg | Iron: 1mg
