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Thread: Emulsified Vinaigrette Dressing

  1. #1
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    Default Emulsified Vinaigrette Dressing

    2 eggs, whole
    1 tablespoon salt
    1/2 teaspoon white pepper
    1 tablespoon paprika
    1 tablespoon dry mustard
    1 tablespoon granulated sugar
    1 tablespoon herbes de provence
    cayenne pepper, to taste
    4 ounces wine vinegar or cider vinegar
    24 ounces salad oil
    3 ounces lemon juice
    Servings: 32
    1. Place the eggs in the bowl of a mixer and whip at high speed until frothy.

    2. Add the dry ingredients and approximately 1 ounce (30 grams) of vinegar to the eggs; whip to combine.

    3. While whipping at high speed, begin adding the oil very slowly until an emulsion forms.

    4. Add the remaining oil in a slow, steady stream. Occasionally thin the dressing by adding a little vinegar and lemon juice. Continue until all the oil, vinegar and lemon juice have been incorporated.

    5. Adjust the flavor and consistency.

    6. Refrigerate until needed.

    Yield: 1 quart (1 liter)
    Last edited by Chef; February 19th, 2008 at 11:24 PM.

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