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Festive Vinaigrette


3 egg yolks
1 tablespoon prepared Dijon style mustard
1/2 cup Champagne vinegar
Salt and freshly ground black pepper
2 cups light corn oil or mildly flavored substitute - not olive.

Combine egg yolks, mustard and vinegar in the bowl of a food processor - with a steel blade - process for one minute. Season to taste. With motor running, drizzle oil, in a slow steady stream, into mixture. When oil has been blended, turn off processor, mix by hand and taste. Adjust seasonings - this is a tart dressing - and re-blend. Store in a covered container, in the refrigerator until ready to use.

Makes about 3 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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