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Aged Sherry Vinaigrette


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Ingredients:

  • 2 oz Pasteurized eggs*
  • 2 oz Aged sherry vinegar
  • 8 oz Canola oil
  • 2 ts Dijon mustard
  • 1 ts Sugar

Directions:

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use.
 
Yield: 1 1/2 cups
 
*RAW EGG WARNING
 
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
 
All recipes courtesy of The Greenbrier
 
CHEF DU JOUR ROBERT WONG SHOW #DJ9451
 
Busted and entered for you by: Bill Webster
 
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