Creamy Dijon Vinaigrette

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  • ¼ cup apple cider vinegar
  • ½ lemon juiced
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 egg yolk*
  • dash worcestershire sauce
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup extra virgin olive oil
  • In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, egg yolk, worcestershire sauce, salt, and pepper. While whisking, very, very slowly add the olive oil until emulsified. You can also do this in a food processor while slowly pouring in olive oil.
  • Taste and add salt if needed.
*As a disclaimer, there is a slight risk of salmonella when consuming raw eggs but this risk is drastically reduced/negligible when consuming fresh organic eggs. If you’re concerned about raw egg, simply omit it.