Staff dressing

Preparation info

  • Makes about

    2

    cups
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 1 tablespoon chopped garlic
  • teaspoons chopped shallots
  • 2

Method

Place the garlic, shallots, mustard, and vinegar in a blender and blend until well combined. Add the egg yolk and blend again. With the machine running, slowly drizzle in the oil until the dressing is thick and emulsified. Season to taste with salt and pepper. You can refrigerate it in a covered container for 1 week.