Creamy Shallot and Parsley Vinaigrette

Ingredients

• 1/3 cup Champagne vinegar
• 1/4 cup chopped fresh parsley
• 1/2 shallot, chopped
• 1/2 tablespoon Dijon mustard
• clove garlic
• teaspoon ssalt
• pinch ground black pepper to taste
• large egg yolk
• 2/3 cup extra-virgin olive oil, or more to taste

Instructions

1. Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Tips

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe . You can use any white wine vinegar you like. More olive oil will make for thicker, less tangy dressing.