Fines Herbes Vinaigrette
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
If you do not wish to use raw egg, you can replace half of the vegetable oil with store-bought mayonnaise.
Ingredients
- 1/4 cup (60 mL) white wine vinegar
- 1 small shallot, minced
- Half clove garlic, pressed or minced
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- 1 egg yolk
- 1/3 cup (75 mL) vegetable oil
- 1/3 cup (75 mL) extra-virgin olive oil
- 2 tbsp (30 mL) each finely chopped parsley, chervil and chives
- 2 tbsp (30 mL) finely chopped mint (optional)
- 1 tsp (5 mL) minced fresh tarragon
Preparation
Whisk together vinegar, shallot, garlic, mustard, salt, pepper and egg yolk; gradually whisk in vegetable and olive oils until emulsified. Stir in parsley, chervil, chives, mint (if using) and tarragon.
Makes about 1-1/4 cups/300 mL (enough for 12 servings).
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