Thomas Keller's Mustard Vinaigrette

By lorik

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Rate this recipe 4.8/5 (4 Votes)

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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

Details

Servings 4
Adapted from food&wine.com

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.