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Asparagus Salad with Egg Yolk Vinaigrette
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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

Ingredients

  • 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

Instructions

  • 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.