Eggyolkvinaigrette Recipes

CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss salad with enough dressing to moisten and serve immediately.

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

FRENCH VINAIGRETTE WITH HARD-BOILED EGG

Steps:

• In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

FOOLPROOF VINAIGRETTE RECIPE - (4.3/5)

Steps:

• Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens 1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. 2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Technique Emulsification Magic A thoroughly emulsified vinaigrette is the key to the best flavor. Many vinaigrettes contain an agent that helps oil and vinegar combine into a unified sauce (and stay that way). We tested three emulsifiers-mustard, egg yolk, and mayonnaise-to find out which would hold the dressing together longest. THE EXPERIMENT Using separate stand mixers fitted with whisk attachments, we created three vinaigrettes: We added ¼ cup of vinegar to the bowl of each mixer, then added 1 tablespoon of mustard to one mixer, cracked an egg yolk into the second, and used 1 tablespoon of mayo in the third. Then we drizzled ¾ cup of oil into each mixer over the course of 30 seconds, with the mixers running at medium-high speed. Finally, we placed all blended samples on the counter and tracked their progress at 15-minute intervals. As a control, we also made one vinaigrette in a stand mixer with no emulsifier. RESULTS The egg yolk vinaigrette was still stable after more than three hours, making it the runaway winner for stability. The vinaigrette with mayonnaise showed signs of separation after 1½ hours, while the one with mustard started to break apart after only 30 minutes. The control began separating immediately and was almost completely separated after the first 15-minute interval. EXPLANATION Egg yolks contain a high percentage of lecithin, one of a group of fatty compounds known as phospholipids that act as potent emulsifiers, keeping oil droplets suspended within vinegar. Mayonnaise is made in part from egg yolk and therefore contains phospholipids, but a much smaller amount, so dressing made with mayonnaise was stable for a shorter time. The emulsifying component in mustard is a complex polysaccharide that is less effective than the lecithin found in egg yolks and mayonnaise. BOTTOM LINE Despite its superior stability, tasters rejected the vinaigrette made with egg yolk as too eggy. We ended up using ½ teaspoon of mayonnaise to emulsify our dressing and adding ½ teaspoon of mustard for flavor. Vinaigrettes made with oil and vinegar alone completely separated after 15 minutes. Vinaigrettes made with our mayo-based emulsion held together for 1 1/2 hours.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Steps:

• 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.
• Note: If you're worried about raw egg, eliminate it from the recipe.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

GREEN SALAD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

THE SHERRY VINAIGRETTE I USE ON EVERYTHING

Steps:

• In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.