When it comes to dressing my salad, I am a bit of a conservative, sticking to olive oil, balsamic vinegar, salt and pepper. I loathe vinaigrettes laden with garlic and I am not enamored of anything too mustard-y. But I am trying to expand my horizons and, recently, I fell in love with raspberry vinaigrette and an apple cider.
I wasn’t planning on blogging about this at all, which is why I didn’t start taking pictures until half-way through but, inspired by a David Tanis recipe that appeared in the Times several weeks back, I made what I call “sabayon” dressing – a creamy, egg based dressing made over the stove like a sabayon. It is so good that, besides drizzling it over my salad, I ended up spreading it on toast.
1/4 C Heavy Cream
2 Egg Yolks
1 T White wine vinegar
1 T Lemon juice
1 ts Dijon mustard
Pinch of cayenne pepper
Salt and Pepper to taste
1 T XVOO
- Heat the cream in a small pot but do not let it boil. Take off the heat.
- In a stainless steel bowl (or other heat proof small bowl) combine egg yolks, vinegar and lemon juice. Whisk thoroughly. Add the Dijon mustard, cayenne pepper, salt and pepper.
- Place the bowl over a bain marie and, whisking constantly, add the cream. Keep on whisking until the mixture thickens, just like a sabayon (to make sure the eggs don’t curdle, don’t let the hot water touch the base of the bowl).
- Remove from heat and transfer to a cold bowl. Whisk in the olive oil and refrigerate.