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
- 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.
- Add the oil in a stream, whisking until it is emulsified. Taste and correct seasoning.