| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1 1/3 cups |
Ingredients
- 1 large egg yolk
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 1 teaspoon kosher salt
- 2 teaspoons Worcestershire sauce, preferably Lea and Perrins
- 1/8 teaspoon freshly ground black pepper
- 1 cup canola oil
- 1/4 cup extra-virgin olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10.666666666666666 servings |
| Calories | 232 |
| Total Fat | 26 g |
| Saturated Fat | 2 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 17 mg |
| Sodium | 70 mg |
Reviews
The proportions of oil and vinegar are totally off… Typically you see 1 part vinegar to 3 parts oil.. I added more sherry vinegar, 2 tbsp of dijon and a little honey to balance.
Didn’t do anything for me. I used my blender, but it still seemed so oily. I added more acid – lemon and dijon, and garlic too. I kept rechecking the recipe, certain that i had missed an ingredient.
Allergic to seafood big time so can’t use Worcestershire sauce…I replace it with red wine vinegar & it worked fine! ICAG is the best chef ever!!!
Totally amazing!!! The person who didn’t like it probably didn’t blend the egg. (Like I did first time. Uuuhm.) But so so yummy! And …. “it goes on everything!”
Great flavor, very versatile
Love this stuff! Nice tang. Very versatile. I used mayo to streamline the process and it came out great.
ICAG you nailed this one! Absolutely you should put it on everything, it’s that good. So far we’ve tried it on burgers, chicken, sandwiches, salads, crudités and even an omelette. I used a cup of good Mayo instead of making my own per the recipe, but I don’t know how it could get any better. We make this at least once a week.
Um… yuck. Tasted like nothing but oil with a vinegar after taste. I “fixed” it by adding juice from a lemon, Dijon mustard and honey. Then and only then did it work. Sorry, Alex.