Lime and Balsamic Vinaigrette

1. 1

   Combine the olive oil, lime juice, balsamic vinegar, sugar, black pepper and salt in blender and pulse for 30 seconds.

2. 2

   Add the egg yolk and blend for an additional 30 seconds.

3. 3

   Note: If you are not comfortable eating raw eggs, you must first pasteurize the egg.

4. 4

   Heat 1 yolk in 1/4 cup of liquid from the recipe, and 1/2 sugar over very low heat in a small skillet, stirring constantly.

5. 5

   At the first sign of thickening, remove the pan from the heat, keep stirring, and immediately dip the pan bottom into a larger pan of cold water to stop the cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.