3 Tablespoons Champagne vinegar ˝ teaspoon Dijon mustard ˝ teaspoon minced fresh garlic 1 extra large egg*, at room temperature (see note) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper ˝ cup good olive oil (I use olive oil that is defined for salads)
In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowing add the olive oil until the vinaigrette is emulsified. I personal use my food processor to prepare this.
Note: If you’re worried about raw egg, just omit it.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.