Saturday, June 30, 2012

Yogurt Vinaigrette

Hmmmm.....what's in my fridge?  Not much but I'm craving a creamy dip or salad of some sort.

Here's my concoction of a creamy yogurt vinaigrette:

1 large Egg Yolk
about 6 tablespoons of Greek Yogurt
Sea Salt & ground White or Black Pepper
3/4 cup of Extra Virgin Olive Oil
Juice of a 1/2 lemon
Sesame seeds for serving

You can make this dressing, essentially a mayonnaise, in a blender or food processor but I just used a whisk (it's less clean up).
Put the egg in the bowl
Add 1 tablespoon of yogurt
Season with salt and pepper
Whisk to blend....whisking constantly, add the olive oil drop by drop.
When mixture starts to look like mayonnaise, you can pour in the oil in a steady but gentle stream.
After adding half of the olive oil, whisk in the juice of the lemon, then continue with the oil.  Add the remaining 6 tablespoons of yogurt and season to taste by adding more salt, pepper and/or lemon juice.

You can make this a day ahead and store and refrigerate. Make sure to whisk before using.

Don't laugh but I didn't have much veggies in the fridge so I ended up with chopped Romaine Lettuce and green apples, then I sprinkled some sesame seeds on top!  Cherry tomatoes, cucumbers, arugula, beets and corn would have been nice!  Enjoy your Yogurt Vinaigrette as a dressing or as a dip!

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