Creamy Shallot and Parsley Vinaigrette
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Ingredients10 m servings 120
Original recipe yields 12 servings
- 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.
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- 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.
Per Serving: 120 calories; 12.8 0.7 0.3 17 406 Full nutrition