The gentleness of champagne vinegar makes this dressing less acidic than typical vinaigrettes. Use it on anything from simple butter lettuce to peppery arugula and garden herbs.
|1/4||teaspoon||freshly ground black pepper|
|.* While unusual, uncooked egg yolks may carry the risk of salmonella. If salmonella is a concern in your area, pasteurized eggs (available in many supermarkets) may be substituted without affecting the recipe’s outcome.|
1. Whisk the egg yolk briefly in a small bowl.
2. Add the vinegar, mustard, garlic, sugar, salt, and pepper, whisking to blend.
3. Slowly drizzle in the olive oil while whisking continuously until the mixture thickens slightly and forms an emulsion.
4. Serve immediately or refrigerate until needed
Preparation time: 5 minutes.