Zesty Egg Yolk Vinaigrette

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Sometimes the simplest things in cooking can make the biggest difference. That’s how I feel about homemade vinaigrettes – especially this egg yolk version I’ve been making for years. Sure, you could grab a bottle of dressing from the store, but there’s something special about whisking together your own.

I started making this egg yolk vinaigrette when I noticed how many half-used bottles of salad dressing were taking up space in my fridge. Now, I can whip this up in just a few minutes using ingredients I already have in my kitchen. It’s richer than your basic oil and vinegar mix, thanks to the egg yolk, but not heavy or complicated.

If you’ve never made your own dressing before, don’t worry – this recipe is as straightforward as they come. Just a few ingredients, a bowl, and a whisk are all you need to make a dressing that’ll make your salads taste like they came from your favorite restaurant.

Zesty Egg Yolk Vinaigrette
Image: mollyshomeguide.com / Photographer Molly
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Why You’ll Love This Egg Yolk Vinaigrette

  • Quick preparation – This vinaigrette comes together in just 10 minutes, making it perfect for busy weeknight salads or last-minute dinner parties.
  • Rich and creamy texture – The egg yolk creates a silky-smooth dressing that clings perfectly to your salad greens, giving you better flavor in every bite.
  • Simple ingredients – You probably have most of these basic ingredients in your pantry already, and they combine to make something much more special than store-bought dressing.
  • Restaurant-quality results – This classic French-style vinaigrette gives you the same fancy restaurant taste at home, for a fraction of the cost.

What Kind of Olive Oil Should I Use?

For a vinaigrette where olive oil plays a starring role, it’s worth reaching for a good quality extra virgin olive oil. You’ll want to look for oil labeled “cold-pressed” and “extra virgin” – these terms mean the oil was extracted without heat and comes from the first pressing of the olives, giving you the best flavor. While you don’t need to break the bank, try to avoid the very cheapest bottles on the shelf, as they might be too bitter or lack the fruity notes that make a vinaigrette special. If you’re not sure which brand to pick, look for oils from Italy, Spain, or Greece, and give it a quick smell – good olive oil should remind you of fresh-cut grass or ripe fruit, without any musty or “off” aromas.

Zesty Egg Yolk Vinaigrette
Image: mollyshomeguide.com / Photographer Molly
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Options for Substitutions

While this vinaigrette has some key ingredients that make it special, there are a few substitutions you can try:

  • Egg yolk: This is the star ingredient that creates the creamy texture, but if you’re concerned about raw eggs, you can substitute with 1 tablespoon of mayonnaise – though the texture won’t be quite the same. For a vegan option, try 1 tablespoon of tahini.
  • Sparkling wine vinegar: You can swap this with white wine vinegar, champagne vinegar, or even apple cider vinegar. Each will give a slightly different flavor profile, but they’ll all work well.
  • Dijon mustard: If you’re out of Dijon, whole grain mustard works great. In a pinch, you could use yellow mustard, but use just 1/4 teaspoon as it’s stronger.
  • Extra virgin olive oil: While extra virgin olive oil gives the best flavor, you can use regular olive oil or even a neutral oil like grapeseed or avocado oil if you prefer a milder taste.
  • Fresh garlic: If fresh garlic isn’t available, you can use 1/4 teaspoon of garlic powder. Just skip the step of mincing and add it directly with the other ingredients.

Watch Out for These Mistakes While Making

The biggest challenge when making egg yolk vinaigrette is preventing the sauce from breaking – this happens when you add the oil too quickly, so remember to drizzle it in very slowly while whisking constantly.

Temperature matters significantly here – using cold ingredients can cause the emulsion to fail, so make sure your egg yolk is truly at room temperature (let it sit out for about 30 minutes) and your olive oil isn’t straight from the fridge.

When it comes to seasoning, many cooks make the mistake of not tasting as they go – start with less salt than you think you need, as the vinegar’s acidity can intensify the saltiness, and adjust at the end.

If your vinaigrette does break, don’t panic – you can rescue it by whisking a new egg yolk in a clean bowl and slowly incorporating the broken mixture back in, just as you would with the oil.

Zesty Egg Yolk Vinaigrette
Image: mollyshomeguide.com / Photographer Molly
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What to Serve With Egg Yolk Vinaigrette?

This rich and creamy vinaigrette is perfect for dressing up all kinds of salads and vegetables. Try drizzling it over a crisp butter lettuce salad with fresh herbs, or use it to dress warm roasted vegetables like potatoes, asparagus, or Brussels sprouts. It’s also great as a dip for raw vegetables on a crudité platter – think crisp radishes, cucumber slices, and cherry tomatoes. Since this dressing has such a nice consistency, you can even use it as a sauce for grilled chicken or fish, or toss it with warm new potatoes for an elevated take on potato salad.

Storage Instructions

Keep Fresh: Since this vinaigrette contains raw egg yolk, it needs to be handled carefully. Place it in an airtight jar or container and keep it in the refrigerator. It will stay good for up to 2 days – any longer than that, and you’ll want to make a fresh batch.

Before Using: When you’re ready to use your chilled vinaigrette, take it out of the fridge about 30 minutes before serving. The olive oil might solidify a bit when cold, so let it come to room temperature and give it a good shake or whisk to bring everything back together.

Food Safety Tip: Because of the raw egg yolk, this dressing isn’t suitable for freezing or long-term storage. If you’re serving it to people with compromised immune systems, elderly folks, or pregnant women, you might want to use pasteurized egg yolks instead.

Preparation Time 10-15 minutes
Cooking Time 0-5 minutes
Total Time 10-20 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 700-800
  • Protein: 4-6 g
  • Fat: 75-85 g
  • Carbohydrates: 1-3 g

Ingredients

  • 3 tablespoons sparkling wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon fresh garlic
  • 1 extra-large egg yolk, at room temperature
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Step 1: Prepare the Garlic and Initial Mix

Start by finely chopping raw garlic.

Ensure the pieces are as small as possible to blend well with the other ingredients.

Gather all the ingredients except the olive oil and place them in a mixing bowl.

Mix everything together thoroughly to ensure the flavors combine well.

Step 2: Add Olive Oil and Whisk

Once all the ingredients are well mixed, slowly begin to add the olive oil.

Pour it in a thin, steady stream while quickly whisking the mixture.

This technique will help emulsify the dressing, giving it a smooth and cohesive texture.

Step 3: Store and Preserve

After the dressing has reached the desired consistency, transfer it into a clean jar with a tight-fitting lid.

Store the jar in the refrigerator where it can stay fresh for up to 3 days.

Give the mixture a shake or stir before using to make sure everything is well combined.

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