Aged Sherry Vinaigrette

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  • Yield: 1 1/2 cups
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2 ounces pasteurized eggs*

2 ounces aged sherry vinegar

8 ounces canola oil

2 teaspoons Dijon mustard

1 teaspoon sugar


  1. 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.