This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes:

You can use any white wine vinegar you like.

More olive oil will make for thicker, less tangy dressing.

Editor's Note:

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.

Nutrition Facts

119.6 calories; protein 0.3g 1% DV; carbohydrates 0.7g; fat 12.8g 20% DV; cholesterol 17.1mg 6% DV; sodium 405.6mg 16% DV. Full Nutrition