Vinaigrette Sauce For Artichokes
- Total Time
- About 15 minutes
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Ingredients
- 4tablespoons vinegar, or as desired
- ¾teaspoon salt, or as desired
- Pinch of sugar
- ½ to 1teaspoon anchovy paste
- 1teapoon Dijon-style mustard
- ½clove garlic, minced
- 1large, or 2 small egg yolks
- Pepper to taste
- ¾cup olive oil
Nutritional analysis per serving (4 servings)
372 calories; 41 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 141 milligrams sodium
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.
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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.
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