The Sherry Vinaigrette I Use on Everything

Name: The Sherry Vinaigrette I Use on Everything
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: about 1 1/3 cups
Ingredients: 1 large egg yolk; 1 tablespoon plus 1 teaspoon sherry vinegar; 1 teaspoon kosher salt; 2 teaspoons Worcestershire sauce, preferably Lea and Perrins; 1/8 teaspoon freshly ground black pepper; 1 cup canola oil; 1/4 cup extra-virgin olive oil

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Level: Easy

Total: 5 min
Active: 5 min

Yield: about 1 1/3 cups

Level: Easy

Total: 5 min
Active: 5 min

Yield: about 1 1/3 cups

Ingredients

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1 large egg yolk

1 tablespoon plus 1 teaspoon sherry vinegar

1 teaspoon kosher salt

2 teaspoons Worcestershire sauce, preferably Lea and Perrins

1/8 teaspoon freshly ground black pepper

1 cup canola oil

1/4 cup extra-virgin olive oil

Directions

In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.