Protein Ingredients for Vinaigrettes

Anchovy paste

Adds subtle umami flavor

Enhances the flavor of the other ingredients

Egg yolk (pasteurized raw or hard-cooked)

Yields thick, creamy vinaigrette when added at beginning of preparation

Too much yolk creates a sour-tasting mayonnaise rather than a vinaigrette

Dairy products (sour cream, crème fraîche, heavy cream)

Thick, light in color, creamy in flavor

Add fresh cream at the end of preparation or the acid will curdle it

Glace

Highly reduced meat, poultry, or seafood stock; adds savory base flavor

All vinaigrettes; useful to dress salads with protein component; a flavor liaison between protein and other salad ingredients