A rich, tangy balsamic vinaigrette from The French Laundry Cookbook, combining garlic, shallot and Dijon mustard with balsamic vinegar and egg yolk. Slowly emulsifying the mixture with canola oil produces a smooth, creamy dressing suitable for a wide variety of salads.
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| French Laundry Staff Dressing |
Yield: About 2¼ cups
Prep Time: About 10 minutes
Ingredients:
- 1 tablespoon chopped garlic
- 1½ teaspoons chopped shallots
- 2 tablespoons plus 1 teaspoon Dijon mustard
- ¼ cup balsamic vinegar
- 1 large egg yolk
- 2 cups canola oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Place the garlic, shallots, Dijon mustard and balsamic vinegar in a blender.
- Blend until thoroughly combined.
- Add the egg yolk and blend again until incorporated.
- With the blender running, slowly drizzle in the canola oil in a steady stream until all the oil has been incorporated and the dressing is thick and emulsified.
- Season to taste with salt and freshly ground black pepper.
- Refrigerate until ready to serve.
Tip: Because the dressing contains raw egg yolk, keep it refrigerated. For added food-safety assurance, a pasteurized egg yolk can be used.
Source: Thomas Keller, The French Laundry Cookbook