electronic Gourmet Guide


Vinaigrette Sauce

by Prof. Steve Holzinger




Mix all ingredients in a bowl at room temperature, and whisk in the egg yolk to bind it. Season to taste. Keeps well refrigerated, whisk before using.

Many variations are possible.


About Vinaigrette and Mayonnaise


Copyright © 1995 Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 1995, 2007, Forkmedia LLC. All rights reserved.

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Modified August 2007