Alex Guarnaschelli's The Sherry Vinaigrette I Use on Everything
Try this Alex Guarnaschelli's The Sherry Vinaigrette I Use on Everything recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1 large egg yolk
- 1 cup canola oil
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 teaspoons worcestershire sauce preferably lea and perrins
- Carbohydrate 2.98589291666667 g
- Cholesterol 209.78 mg
- Fat 282.520357844565 g
- Fiber 0.0695625 g
- Protein 2.72494375 g
- Saturated Fat 25.5801625353771 g
- Serving Size 1 1 (310g)
- Sodium 1329.67176666977 mg
- Sugar 2.91633041666667 g
- Trans Fat 4.36675750650745 g
- Calories 2521 calories
In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.
