I've given two recipes here, both from my mother's extensive recipe files.
The first contains raw egg yolk ~ if that is a concern, I suggest using the second recipe which utilizes mayonnaise instead of the egg yolk to give body and thickness to the dressing instead.
Both are perfect when you want a non-sweet Creamy Lemon Vinaigrette, or Dressing ~ excellent on lettuce greens, endive, crudite, shellfish or simply prepared chicken or fish. I serve them with Salad Niçoise .
Creamy Lemon Vinaigrette
(I usually double this recipe if it is to be used within two days.)
Ingredients
1/2 large egg yolk
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons heavy cream
Salt and freshly ground pepper
In a small bowl, whisk the egg yolk with the lemon juice. Whisk in the olive oil and cream. Season with salt and pepper.
Store, covered, in refrigerator until serving time. Use within 3 days.
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Lemon Dressing
Ingredients
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
In a large bowl, whisk the lemon juice with the mayonnaise. Slowly drizzle in the olive oil, whisking until blended. Season the dressing with salt and pepper.
Store, covered in refrigerator until serving time.
I like to serve this in a small pitcher or bowl along with my version of Salad Niçoise, so each diner can add as much or as little as they prefer.
