Recipe information
Yield
makes 1 1/2 cups, enough for about 8 salads
Ingredients
1 raw or coddled egg yolk, optional
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 tablespoons minced shallots
3 garlic cloves, minced
1 cup pure olive oil
1/4 cup extra-virgin olive oil
Salt and pepper
Preparation
Step 1
Whisk together everything but the olive oils and salt and pepper in a medium bowl. Slowly whisk in the oils, until the dressing is emulsified and creamy. If it gets too thick while you’re adding the oils, whisk in a teaspoon of water, then continue adding oil. Season to taste with salt and pepper.
Step 2
Alternatively, you can puree the dressing ingredients in a blender.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
