Vinaigrette Sauce For Artichokes
Published May 27, 1986
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 tablespoons vinegar, or as desired
¾ teaspoon salt, or as desired
Pinch of sugar
½ to 1 teaspoon anchovy paste
1 teapoon Dijon-style mustard
½ clove garlic, minced
1 large, or 2 small egg yolks
Pepper to taste
¾ cup olive oil
Nutritional analysis per serving
28 milligrams cholesterol; 372 calories; 30 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 141 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper. Beat vigorously with a whisk.
- Step 2
Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk. When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise. Beat in the remaining vinegar until the sauce is fairly runny but still thickened. If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.
Private Notes