Save Recipe Print
Yield:
1 1/2 cups

Ingredients

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Autumn Salad with Aged Sherry Vinaigrette

Recipe courtesy of John Villa

Grilled Whole Mediterranean Fish with Aged Sherry-Vinegar-Tarragon Vinaigrette

Recipe courtesy of Bobby Flay

Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette

Recipe courtesy of Bobby Flay

Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette

Recipe courtesy of Alex Garcia

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories