Vinaigrette (THE BEST!!!)
"The most delicious vinaigrette, ever. So worth the time, you'll never go back to bottled vinaigrette again. *Original recipe came from a fantastic Junior League Cookbook out of San Diego called, California Sol Food. Enjoy!"
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
1 1/2 cups
ingredients
- 2⁄3 cup extra virgin olive oil
- 1⁄2 cup cream
- 1 egg, beaten
- 5 teaspoons white wine vinegar
- 2 teaspoons garlic, minced
- 2 teaspoons sea salt
- 1 teaspoon white pepper
- 1 teaspoon Dijon mustard
- 1⁄8 teaspoon sugar (optional)
- 1 egg, hard boiled, minced
- 2 tablespoons black olives, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon capers, drained, minced
- 1⁄2 teaspoon dry mustard
directions
- Combine the olive oil, cream, egg, vinegar, garlic, slat, white pepper, Dijon mustard, dry mustard and sugar in a jar with a tight fitting lid and seal tightly. Shake to mix.
- Add the hard-boiled egg, olives, chives, parsley and capers to the vinaigrette and shake to mix.
- Alternatively, pour the vinaigrette over blanched summer vegetables and sprinkle with the hard boiled egg, olives, chives, parsley and capers. Store the leftovers in the refrigerator.
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RECIPE SUBMITTED BY
hollyfrolly
Reno, NV
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