John Myers
Ingredients for 2 servings:
- 3 tbsp white wine vinegar
- 8 tbsp vegetable oil
- 1 small shallot(s)
- 1 egg yolk, hard-boiled
- 1 tsp mustard
- Salt
- Sugar
- possibly seasonal herbs, e.g. chives, parsley, etc.
- possibly pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Dissolve salt in white wine vinegar – ideally in a tall container. Dice shallots and sauté in a pan. Then add to the white wine vinegar. Add hard-boiled egg yolk. Add salad oil and mustard and whisk quickly (or use a hand blender if necessary). The mustard and egg yolk ensure the emulsion stays together. Adjust mustard and salad oil to taste; the quantities are guidelines only. If you like, add seasonal herbs (chives, parsley, etc.) and pepper. Tips: You can use the egg whites as a garnish in your salad. If you like, boil two eggs and add both to the salad, leaving one yolk in the vinaigrette.
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