Sherry & Egg Vinaigrette

• 1 large egg yolk
• ½ cup grapeseed oil
• ½ cup extra-virgin oli

In a bowl, using a whisk or fork, whisk together vigorously the egg yolk, grapeseed oil, olive oil, vinegar, and the Worcestershire and Tabasco sauces, if using, until creamy and emulsified. If the vinaigrette is too thick, whisk in a splash of water to thin to a good consistency. (You can also whip up this dressing in a blender or small food processor.) Whisk in a hefty pinch of salt and sever