Egg Yolk Vinaigrette
Servings: 6 • Serving Size: • Old Points:7 • Points+: 7• Calories :231• Fat: 26.1 g • Protein: .7g • Carb:.9 g • Fiber: g • Sugar: g • Sodium: 32mg
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 2 tbsp chopped shallot
- 1/4 cup red wine vinegar
- 3/4 cup olive oil
- few drops of lemon juice optional
- salt an pepper optional
Place egg yolk in a bowl. Add mustard and mix. Add parsley,shallot and vinegar. Season with salt and pepper; mix well with whisk. Add oil in think stream,mixing constantly with whisk . Add lemon juice if desired and correct seasoning with salt or pepper. The vinaigrette should be thick.
NOTE: This will last for 3 days in the fridge.