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Salad dressing with raw eggs

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Ingredients for 10 servings:

  • 1 ½ dl balsamic vinegar, lighter
  • 2 small eggs, raw
  • 1 tsp mustard
  • salt and pepper
  • 1 liter sunflower oil
  • 3 dl meat broth
  • 1 garlic clove(s)
  • n. B. chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pour the balsamic vinegar into a mixing bowl, add the two raw eggs and 1 teaspoon of mustard, and season to taste. Blend these ingredients with a hand blender for about 2 minutes. Meanwhile, slowly (!) add half of the oil, otherwise the sauce will separate. Then add 3 dl of meat broth, continue blending, and then slowly add the rest of the oil while blending. Finally, add fresh chives. This salad dressing should be consumed within 10 days. Because of the raw eggs, the cold chain should be maintained, and the associated guidelines should be observed! Makes approximately 1 1/2 liters of salad dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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