CREAMY FRENCH VINAIGRETTE (about ½ cup)

 

 

 

1 to 2 tablespoons excellent wine vinegar or lemon juice

¼ teaspoon salt

¼ teaspoon dry mustard

1 egg yolk, or a tablespoon or two of heavy cream or sour cream

6 to 8 tablespoons extra-virgin olive oil

several grinds of fresh black pepper

optional:  1 teaspoon finely minced shallot or scallions and/or fresh herbs, such as chives, tarragon or basil

---

1. Beat the vinegar, salt and mustard in a bowl until the salt dissolves. Beat in either the egg yolk or the heavy or sour cream.
2. Add the oil in a stream, whisking until it is emulsified. Taste and correct seasoning.

 

from Julia Child and More Company