Thomas Keller's Mustard Vinaigrette

By lorik

Ingredients

• Makes 1 3/4 cups
• 1 large egg yolk
• 2 tablespoons Dijon mustard
• 3 tablespoons plus 1 teaspoon balsamic vinegar
• 1 large garlic clove, minced
• 1 small shallot, minced
• 1 cup canola oil
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Pepper

Preparation

Step 1

In a food processor, combine the first 5 ingredients with 
2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.