Aged Sherry Vinaigrette

Ready in 1 hour

Top-ranked recipe named "Aged Sherry Vinaigrette"

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Try this Aged Sherry Vinaigrette recipe, or contribute your own. "Sherry" and "Mustard" are two tags used to describe Aged Sherry Vinaigrette.


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1 ts Sugar
2 oz Aged sherry vinegar
8 oz Canola oil
2 ts Dijon mustard
2 oz Pasteurized eggs*

Original recipe makes 1 servings



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. Yield: 1 1/2 cups *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." All recipes courtesy of The Greenbrier CHEF DU JOUR ROBERT WONG SHOW #DJ9451 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

Calories Per Serving: 2067 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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