Vinaigrette Sauce


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.

Yield: 1 quart

Many variations are possible


Steve's #17 Recipes:

*Repeated here for your convenience


©1996, Steve K. Holzinger. All rights reserved.

eGGsalad 9/96

This Archived Page created between 1994 and 2001. Modified August 2007