Aged Sherry Vinaigrette

Yield:
1 1/2 cups
Ingredients
  • 2 ounces pasteurized eggs*
  • 2 ounces aged sherry vinegar
  • 8 ounces canola oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
Directions

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

*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.


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