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Aged Sherry Vinaigrette


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  • 2 ounces pasteurized eggs
  • 2 ounces aged sherry vinegar
  • 8 ounces canola oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar


Servings 1


Step 1

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use.

This recipe yields 1 1/2 cups.

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