From Chow Bella
1 very fresh large egg, preferably free-range, at room temperature*
3 tbsp balsamic vinegar
1/2 tsp Dijon Mustard
1/2 tsp honey
1 clove garlic, minced
1/2 cup extra virgin olive oil
salt and pepper, to taste
1. Combine the egg, vinegar, mustard, honey, garlic, and some salt and pepper in a bowl, if you want to make the dressing by hand. You can also use a blender, food processor, or immersion blender. Just choose something that will allow you the ability to slowly stream the oil into the container. Pulse these first few ingredients together to combine.
2. Slowly, while mixing, start streaming in the oil. It should take several minutes to add the oil in. Blend until fully emulsified and creamy. Serve with any of your favorite salads. Store in the refrigerator for up to 4 days for best results.
Â
*Though the vinegar denatures the protein of the egg and essentially "cooks" the egg, to avoid any food-borne illness it is important to use a fresh egg that has been stored properly. It is best to use grade A or AA eggs and to avoid contact of the yolk and egg white with the outside part of the shell.
Servings per recipe: 10
Per serving:
Calories: 106
Fat: 11.3 g
Saturated fat: 1.6 g
Cholesterol: 18.5 mg
Sodium: 30.1
Carbohydrate2: 0.8 g
Fiber: 0 g
Sugar: 0.1 g
Protein: 0.6 g