How to make a vinaigrette like a Michelin star chef✨ . Thanks @chefthomaskeller for this recipe! . ▪️1 Egg Yolk▪️1 Small Shallot, minced▪️1 Clove Garlic, minced▪️1 tsp Fresh Thyme▪️2 Tbsp Dijon Mustard▪️1+1/2 Cups Olive Oil▪️7 Tbsp Balsamic Vinegar▪️Salt & Pepper▪️ . 🌱Vegan Modification: Leave out the egg (the mustard will act as the binding agent) . Note: Chef Keller says not to be confined by rules. He encourages you to balance and season your vinaigrettes to your taste, and to experiment with different oils and vinegars, like apple cider vinegar or white wine vinegar, and fresh herbs. . 1️⃣ Combine egg yolks, mustard, shallots, and thyme leaves in a mixing bowl. Begin drizzling in the oil while whisking constantly. Continue doing so until the ingredients begin to emulsify. 2️⃣ Drizzle in vinegar and continue whisking, add salt and pepper. Taste as you go, and adjust the flavors to your liking. 3️⃣ A vinaigrette can be stored in your refrigerator in a sealed container for a week. . ⏲10 minute total prep + cook time . Recipe makes about 2 cups of dressing (16 servings) and can be stored in the fridge in a sealed container for about a week
